Honey Gochujang Fish and Red Onion Skewers
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Honey Gochujang Fish and Red Onion Skewers

with Peanut Lime Slaw and Chips

Tags:
Under 650 calories
Allergens:
Soya
Fish
Peanut
Egg
Mustard

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

8 unit(s)

Bamboo Skewers

450 grams

Potatoes

1 unit(s)

Garlic Clove

1 unit(s)

Lime

30 grams

Gochujang Paste

(Contains Soya)

15 grams

Honey

1 unit(s)

Red Onion

1 pack(s)

Fish Pie Mix

(Contains Fish)

25 grams

Salted Peanuts

(Contains Peanut May contain Nuts)

120 grams

Coleslaw Mix

64 grams

Mayonnaise

(Contains Egg, Mustard)

Not included in your delivery

1 tbsp

Olive Oil

½ tsp

Sugar

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Nutritional information

Energy (kJ)2405 kJ
Energy (kcal)575 kcal
Fat22.1 g
of which saturates3.1 g
Carbohydrate69.4 g
of which sugars22.2 g
Protein29.4 g
Salt2.64 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Baking Tray
Zester
Grater
Medium Bowl
Rolling Pin

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

2

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

3

Meanwhile, peel and grate the garlic (or use a garlic press). 

Zest and halve the lime. 

In a medium bowl, combine the gochujang paste, garlic, honey, oil (see pantry for amount) and a pinch of lime zest. Season with salt and pepper. 

Meanwhile, halve and peel the red onion, then cut each half into 3 wedges

Drain the fish mix and pat dry with kitchen paper. Add it to the bowl along with the onion, mix well so all pieces are coated in the marinade.

4

Thread the fish and red onion onto the skewers (2 per person), then pop the skewers onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw fish.

When the chips have 10 mins left of cooking time, pop your skewers on the middle shelf of your oven to cook for 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

5

While everything is baking, crush the peanuts in the unopened sachet using a rolling pin.

In a medium bowl, combine the slaw mix, peanuts, sugar (see pantry for amount), a squeeze of half of the lime and half of the mayonnaise.

Season with salt and pepper and mix well.  

 

6

When everything is ready, share your skewers between serving plates.

Serve with your chips and slaw and the remaining mayonnaise alongside for dipping.

Serve with any remaining lime wedges for squeezing over to finish.

Enjoy!