Coconut-lime rice bowl with white fish
with seaweed Crackers
Tags:
Pescatarian
Allergens:
Vis
•Gluten
•Tarwe
•Sesamzaad
•Soja
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
30 g
Krupuk with kelp
90 milliliters
Coconut milk
½ piece
Lime
½ piece
Garlic
5 milliliters
Fish sauce
(Contains: Vis)
75 g
White long grain rice
1 piece
Carrot
½ piece
Onion
100 g
Passata
5 g
Ginger paste
1 piece
Pollock
(Contains: Vis)
½ sachet(s)
Furikake
(Contains: Gluten, Tarwe, Sesamzaad, Soja)
Not included in your delivery
1.5 teaspoon
Sugar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3525 kJ
Calories842 kcal
Fat34 g
Saturated Fat16 g
Carbohydrate105.8 g
Sugar18.4 g
Dietary Fiber6.5 g
Protein27.8 g
Salt2.9 g
Potassium573.3 mg
Calcium37.1 mg
Iron0.8 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
•Pot with Lid
•Bowl
•Grater
•Large Frying Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan.
- Crumble in the stock cube and cook the rice for 12 - 15 minutes or until done.
- Crush or mince the garlic.
- Finely chop the onion.
2
- Heat a drizzle of olive oil in a wok or deep frying pan over medium-high heat and fry the garlic, ginger paste and onion for 2 minutes.
- Juice the lime into a small bowl.
- Stir in the passata, coconut milk and 1/2 tsp of sugar per person and cook for 5 minutes over low heat, stirring regularly. Season with pepper and salt.
- Meanwhile, grate the carrot.
3
- Cut the fish fillets into cubes 2 by 2 cm.
- Add half of the lemon juice and 1/2 tsp of fish sauce per person to the sauce and stir well. Taste and season with pepper.
- Add the fish to the sauce, make sure it's fully covered with sauce and poach for about 2 minutes.
- In a bowl, mix the rest of the lime juice and 1 tsp of sugar per person. Mix with the grated carrot.
4
- Mix the carrot through rice and season to taste with salt and pepper.
- Divide the rice and the fish curry between bowls.
- Garnish with the furikake.
- Serve with the krupuk.
