Hake with Fragrant Yellow Curry Sauce
over rice with Vietnamese-style sauce & broccoli4.5(8)
Calories
:
855 kcalProtein
:
34.2g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Vis
- Soja
- Mosterd
- Tarwe
- Gluten
- Mosterd
- Soja
- May contain traces of allergens
- Macadamianoten
- Pinda's
- Spelt
- Cashewnoten
- Gluten
- Haver
- Hazelnoten
- Paranoten
- Noten
- Gerst
- Pistachenoten
- Amandelnoten
- Rogge
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Hake fillet
(Contains: Vis)
90 milliliters
Coconut milk
75 g
Jasmine rice
180 g
Broccoli
½ sachet(s)
Yellow curry paste
(Contains: Soja, Mosterd May be present: Mosterd, Soja)
5 milliliters
Fish sauce
(Contains: Vis)
½ piece
Onion
½ piece
Lime
½ sachet(s)
Vietnamese-style sauce
(Contains: Tarwe, Soja, Gluten)
¼ piece
Red chili pepper
15 g
Crispy fried onions
(Contains: Gluten, Tarwe May be present: Macadamianoten, Pinda's, Spelt, Cashewnoten, Gluten, Haver, Hazelnoten, Paranoten, Noten, Gerst, Pistachenoten, Amandelnoten, Rogge, Sesamzaad)
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3575 kJ
Calories855 kcal
Fat44.5 g
Saturated Fat22.5 g
Carbohydrate85.3 g
Sugar11.3 g
Dietary Fiber10.4 g
Protein34.2 g
Salt4.7 g
Trans Fat0.7 g
Potassium554.1 mg
Calcium91.8 mg
Iron1.5 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.
Cooking Steps
1
- Boil plenty of water in two pot or saucepans.
- Cook the rice in one of the pots for 10 - 12 minutes, then drain and set aside.
- Cut the head of the broccoli into florets and dice the stem.
- Boil the broccoli in the other pot for 5 - 6 minutes, then drain. Season to taste with salt and pepper, then set aside.
2
- Slice the onion into half-rings.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the onion with the fish on its skin for 3 minutes.
- Flip and fry for another 3 minutes, then remove the fish from the pan and set aside.
- Deseed the red chilli pepper* and slice into thin rings.
Take care, this ingredient is spicy! Use as preferred.
3
- Heat a drizzle of sunflower oil in the same pan over medium-high heat.
- Set aside some of the chili pepper to use as garnish, then fry the rest with the curry paste for 1 minute.
- Stir in the coconut milk, then bring to the boil and simmer for 2 - 3 minutes.
- Stir in the fish sauce* to finish.
*Take care, this ingredient is salty! Use as preferred.
4
- Cut the lime into wedges.
- Stir the Vietnamese-style sauce into the broccoli.
- Serve the rice in bowls with everything else on top and the lime wedges alongside.
- Garnish with the crispy onions and the reserved chilli pepper.
