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Japanese Recipes

Double Crumbed Fish & Golden Curry Sauce

Double Crumbed Fish & Golden Curry Sauce

with Instant Rice & Rainbow Salad

Get up to $200 off!

Allergens:

Fish

•Gluten

•Soy

•Wheat

•Celery

•Mustard

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Pea Pods

1 packet

Deluxe Salad Mix

1 packet

Microwavable Basmati Rice

560 g

Crumbed Basa

(Contains: Fish, Gluten, Soy, Wheat;)

1 sachet

Crispy Shallots

1 packet

Japanese Curry Paste

(Contains: Celery, Mustard;)

1 packet

Japanese Dressing

(Contains: Soy, Sesame;)

1 packet

Coconut Milk

Nutritional Values

Calories1050 kcal

Energy (kJ)4390 kJ

Fat51.7 g

of which saturates28.6 g

Carbohydrate106 g

of which sugars15.8 g

Dietary Fibre4.7 g

Protein43.7 g

Sodium1870 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. Season with salt and pepper.

2

• Wipe out frying pan and return to medium-high heat. Cook katsu paste and coconut milk, stirring, until combined, 2-3 minutes.

3

• Meanwhile, microwave basmati rice until steaming, 2-3 minutes. • Trim and halve pea pods lengthways. • In a large bowl, combine deluxe salad mix, pea pods and Japanese style dressing. Season to taste.

4

• Divide instant rice and rainbow salad between bowls. Top with crumbed basa. • Spoon over golden curry sauce. Sprinkle with crispy shallots to serve. Enjoy!

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