Basa with Creamy Coconut Curry
over fresh udon noodles with vegetables4.0(928)
Calories
:Â
685 kcalProtein
:Â
32.9g proteinTotal
:Â
10 minutesDifficulty
:Â
EasyCalorie Smart
Allergens:
- Vis
- Gluten
- Tarwe
Coconut milk actually doesn't come directly from the nut itself; the white flesh of the coconut is first mixed with water, and then the coconut milk is squeezed out.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Basa fillet
(Contains: Vis)
110 g
Fresh udon noodles
(Contains: Gluten, Tarwe)
10 g
Garlic-ginger-chili mix
200 g
Vegetable mix with cabbage
½ piece
Lime
90 milliliters
Coconut milk
½ sachet(s)
Green curry spices
½ sachet(s)
Peruvian-style spice mix
Not included in your delivery
¼ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
½ tablespoon
[Reduced salt] soy sauce
½ tablespoon
[Reduced salt] ketjap manis
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2865 kJ
Calories685 kcal
Fat29.2 g
Saturated Fat19 g
Carbohydrate50.6 g
Sugar14.9 g
Dietary Fiber10.2 g
Protein32.9 g
Salt3.3 g
Trans Fat0.1 g
Potassium30 mg
Calcium5.6 mg
Iron0.1 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
•Wok
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Heat a light drizzle of sunflower oil in a wok over medium-high heat.
- Fry the garlic-ginger-chili mix* with the vegetable mix for 5 minutes.
- Stir in the soy sauce and the ketjap.
*Take care, this ingredient is spicy! Use as preferred.
2
- Meanwhile, pat the fish dry with kitchen paper.
- Coat it with the Peruvian spices and then season with salt and pepper.
- Melt a knob of butter in a frying pan over medium-high heat and fry the fish for 3 minutes per side.
3
- Meanwhile, cut the lime into six wedges.
- To the vegetables, add the noodles, the coconut milk and the green curry spices.
- Mix well and fry for 2 minutes, separating the noodles as you do so.
- Squeeze one lime wedge per person directly into the pan, then season to taste with salt and pepper.
4
- Serve the noodle curry in bowls, then top with the fish.
- Serve the rest of the lime wedges alongside.
