Yellow Fish Curry with Wholewheat Noodles

Name: Yellow Fish Curry with Wholewheat Noodles with carrot, broccoli & gomashio
Total time: 25 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Pollock; 2 piece Garlic; 1 piece Carrot; 200 g Broccoli; 1 sachet(s) Yellow curry spices; 180 milliliters Coconut milk; 10 milliliters Fish sauce; 100 g Wholewheat noodles; 1 piece Red onion; ⅔ sachet(s) Gomashio; 2 tablespoon Sunflower oil; 1 teaspoon Sugar; ½ piece Low sodium vegetable stock cube; 450 milliliters Water; 1 teaspoon White wine vinegar; to taste Salt and pepper

with carrot, broccoli & gomashio

View our plans

Fish sauce is a salty condiment common in South-East Asian cuisine. It won't make your food taste noticeably fishy - instead, it provides a subtle savoury, umami taste.

Tags:

Calorie Smart

•Family

Allergens:

Vis

•Tarwe

•Gluten

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Pollock

(Contains: Vis)

1 piece

Garlic

½ piece

Carrot

100 g

Broccoli

½ sachet(s)

Yellow curry spices

90 milliliters

Coconut milk

5 milliliters

Fish sauce

(Contains: Vis)

50 g

Wholewheat noodles

(Contains: Tarwe, Gluten)

½ piece

Red onion

⅓ sachet(s)

Gomashio

(Contains: Sesamzaad)

Not included in your delivery

1 tablespoon

Sunflower oil

½ teaspoon

Sugar

¼ piece

Low sodium vegetable stock cube

225 milliliters

Water

½ teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2595 kJ

Calories620 kcal

Fat31 g

Saturated Fat15.8 g

Carbohydrate52.3 g

Sugar12.1 g

Dietary Fiber12.2 g

Protein30.4 g

Salt2.8 g

Potassium323.3 mg

Calcium72 mg

Iron0.9 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

•Large Sautépan with Lid

•Paper Towel

Cooking Steps

Boil the water and crumble in the stock cube (see pantry for amounts).
Chop the onion and crush or mince the garlic.
Cut the head of the broccoli into very small florets and then finely dice the stem.
Slice the carrot into thin crescents.

Heat a generous drizzle of sunflower oil in a large deep frying pan over medium heat. Fry the onion with the garlic and curry spices for 2 - 3 minutes.
In the meantime, pat the pollock dry with kitchen paper and cut it into uniform pieces of around 2cm. Season with salt and pepper.
Move the aromatics to one side of the pan and then transfer the pollock to the other side. Fry the pollock for 2 minutes per side, then remove from the pan and set aside.

Pour in the stock and the coconut milk, then add the sugar, fish sauce* and white wine vinegar.
Add the carrot and broccoli, mix well and cover with the lid. Allow to stew for 5 minutes and weigh the noodles in the meantime.
The broccoli doesn't need to be done yet as it will finish cooking later.
Remove the lid, add the noodles and cook for 3 - 4 more minutes, uncovered.

*Take care, this ingredient is salty! Use as preferred.

Stir the noodles so as to separate them and add a splash of water or stock as necessary if the curry is too dry. Season to taste with salt and pepper.
Transfer the pollock to the curry and heat briefly, then serve.
Garnish with the gomashio.