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Vietnamese Recipes

Superquick Crumbed Basa & Ribbon Slaw

Superquick Crumbed Basa & Ribbon Slaw

Superquick Crumbed Basa & Ribbon Slaw

with Sesame-Sriracha Dressing

Up to 180$ + Free Treats / Extras for Life

Add some heat to your average side salad by spiking it with this sesame-sriracha sauce. Plate it up with golden crumbed basa and you'll have dinner ready in a flash!

This recipe is under 650kcal per serving.

Allergens:

Fish

•Gluten

•Soy

•Wheat

•Eggs

•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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Pear

280 g

Crumbed Basa

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

1 packet

Sriracha

(May be present: Soy.)

1 packet

Coriander

1 packet

Sesame Dressing

(Contains: Gluten, Soy, Wheat, Eggs, Sesame; May be present: Milk.)

1 packet

Shredded Cabbage Mix

1 packet

Mixed Salad Leaves

1 packet

Snacking Tomatoes

Nutritional Values

Calories397 kcal

Energy (kJ)1660 kJ

Fat17.3 g

of which saturates6 g

Carbohydrate36.9 g

of which sugars10.2 g

Dietary Fibre6.1 g

Protein20.4 g

Sodium910 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

Cook the fish

1

• Set air fryer to 200°C. • Place crumbed basa into the air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed. • Transfer to a paper towel-lined plate. Season with salt and pepper.

TIP: No air fryer? 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. Transfer to a paper towel-lined plate. Season with salt and pepper.

2

• Meanwhile, slice pear into thin sticks. • Using a vegetable peeler, peel carrot into ribbons. • In a large bowl, combine sriracha, sesame dressing, the soy sauce and a drizzle of olive oil.

3

• Just before serving, to the bowl with the dressing, add shredded cabbage mix, mixed salad leaves, pear and carrot. Toss to coat and season to taste.

4

• Divide superquick crumbed basa and sesame-sriracha salad between plates to serve. Enjoy!

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