Basa with Creamy Coconut Curry
over fresh udon noodles with vegetables
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Serve the noodle curry in bowls, then top with the fish.
- Serve the rest of the lime wedges alongside.
