Glazed Hake with Krupuk & Scallions
over golden coconut rice with stir-fried vegetables4.0(88)
Calories
:
901 kcalProtein
:
33.8g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Schaaldieren
- Tarwe
- Sesamzaad
- Soja
- Vis
- Weekdieren
- Vis
- May contain traces of allergens
Krupuk are crispy Indonesian crackers made from starch and various flavors like shrimp or garlic. These light, crunchy snacks add the perfect savory crunch to any meal.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
30 g
Krupuk
(Contains: Schaaldieren May be present: Weekdieren, Vis)
90 milliliters
Coconut milk
½ piece
Courgette
1.5 teaspoon
Ground turmeric
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
75 g
Jasmine rice
¼ bunch
Scallions
10 milliliters
Soy sauce
(Contains: Soja, Tarwe)
75 g
Mangetout
1 piece
Skin-on hake fillet
(Contains: Vis)
Not included in your delivery
1.5 tablespoon
Flour
1 teaspoon
Sambal
1 tablespoon
Sugar
½ tablespoon
Sunflower oil
¼ piece
Low sodium vegetable stock cube
25 milliliters
Water
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3769 kJ
Calories901 kcal
Fat34.3 g
Saturated Fat16.2 g
Carbohydrate113.1 g
Sugar20.6 g
Dietary Fiber9.2 g
Protein33.8 g
Salt4 g
Potassium98.8 mg
Calcium15.6 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Deep Plate
•Wok or sautépan
•Paper Towel
•Tall-Sided Pan
Cooking Steps
1
- Transfer the coconut milk and the turmeric to a pot or saucepan. Pour in the water and crumble in the stock cube (see pantry for amounts).
- Bring to a boil, then reduce the heat to medium-low and add the rice. Boil for 10 - 12 minutes, covered, then drain if necessary and set aside.
- Slice the courgette into crescents. Crush or mince the garlic. Finely chop the scallions and separate the white part from the greens.
2
- Heat half of the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the courgette with the mangetout and the white part of the scallions for 4 - 6 minutes.
- Add the garlic and Korean-style spices and fry for 2 more minutes.
- Transfer the flour to a deep plate. Pat the fish dry with kitchen paper and season with salt and pepper, then coat it with the flour.
3
- Heat the rest of the sunflower oil in a frying pan over medium-high heat. Fry the fish on its skin for 2 – 3 minutes, then lower the heat and fry for 1 minute on the other side.
- Remove the fish from the pan and set aside.
- To the pan, add the sugar, soy sauce, sambal and water for the sauce (see pantry for amounts).
- Reduce for 1 - 2 minutes over medium heat until it reaches a syrup-like consistency.
4
- Return the fish to the pan and mix well so as to coat it with the sauce.
- Serve the rice on deep plates and top with the fish in its sauce.
- Serve the vegetables and krupuk alongside.
- Garnish with the reserved scallion greens to finish.
