Basa with Fragrant Green Curry
over rice with cashews, fresh herbs & lime- Cashewnoten
- Noten
- Vis
- Weekdieren
- Gluten
- Soja
- Tarwe
- Selderij
- May contain traces of allergens
- Macadamianoten
- Noten
- Paranoten
- Pecannoten
- Pistachenoten
- Walnoten
- Amandelnoten
- Hazelnoten
The green curry spice mix you'll use to season this dish is full of fragrant spices like ginger, star anise and lemongrass - the perfect blend of flavours for a delicious green curry!
Ingredients
90 milliliters
Coconut milk
75 g
White long grain rice
200 g
Vegetable mix with cabbage
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
¼ piece
Lime
½ sachet(s)
Green curry spices
1 piece
Basa fillet
(Contains: Vis)
½ sachet(s)
Yellow curry spices
½ piece
Garlic
5 g
Ginger paste
15 g
Oyster sauce
(Contains: Weekdieren, Gluten, Soja, Tarwe)
Not included in your delivery
1 tablespoon
Sunflower oil
50 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 14 minutes, then drain and set aside.
- Heat a clean deep frying pan over high heat. Toast the cashews until golden-brown, then remove from the pan and set aside.
- Meanwhile, prepare the stock.
- Crush or mince the garlic.
- Heat a drizzle of sunflower oil in the same pan over medium-high heat. Fry the garlic with the ginger paste for 1 minute.
- Add the vegetable mix and fry for 4 - 5 minutes, then add the green curry spices and fry for 1 more minute.
- Add the coconut milk and the stock. Lower the heat and allow to cook for 2 - 3 minutes, covered.
- Pat the fish dry with kitchen paper and coat with the yellow curry spices.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat and fry the fish for 2 – 3 minutes per side, or until done.
- Cut the lime into six wedges.
- To the curry, add the oyster sauce and the juice of one lime wedge per person. Taste and season as necessary with salt and pepper.
- Meanwhile, finely chop the fresh herbs.
- Serve the rice on plates and top with the curry and the fish.
- Garnish with the fresh herbs and the cashews.
- Serve the rest of the lime wedges alongside.
