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Spiced Sea Bass in a Red Thai Inspired Curry

Spiced Sea Bass in a Red Thai Inspired Curry

Spiced Sea Bass in a Red Thai Inspired Curry

with Toasted Coconut, Pak Choi and Mangetout

Recipe Development TeamPublished on July 27, 2023

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Whether you're giving keto a go for the first time, or have been following it for a while, this recipe fits the bill. Simple to cook and full of flavour, it's bound to become a favourite in no time.

Tags:

Pescatarian

•Keto

•Lower Carb

•Spicy

•High Protein

Allergens:

Fish

•Sesame

•Celery

The quantities provided above are averages only.

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.

Total20 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Pak Choi

80 grams

Mangetout

60 grams

Baby Corn

1 unit(s)

Red Chilli

15 grams

Desiccated Coconut

2 unit(s)

Sea Bass Fillets

(Contains: Fish)

1 sachet(s)

Thai Style Spice Blend

(Contains: Sesame)

50 grams

Red Thai Style Paste

200 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

(Contains: Celery)

Not included in your delivery

2 tbsp

Oil for Cooking

Nutritional information

Energy (kcal)689 kcal

Energy (kJ)2881 kJ

Fat50.1 g

of which saturates27.6 g

Carbohydrate12.8 g

of which sugars7.7 g

Dietary Fibre7.4 g

Protein41.9 g

Salt3.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pan

•Small Bowl

•Baking Paper

•Baking Tray

Cooking Instructions and Tips

Prep the Pak Choi

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the pak choi, then thinly slice widthways.

Halve the mangetout lengthways. Halve the baby corn lengthways. Thinly slice the red chilli.

Toast the Desiccated Coconut

2

Heat a medium frying pan on medium-high heat (no oil).

When hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. Watch it closely as it can burn easily. Once toasted, place in a small bowl.

Set the pan aside for later - no need to clean.

Cook the Sea Bass

3

Lay the sea bass on a lined baking tray, skin-side up. Drizzle with oil, coat the fillets in the Thai style spice blend and season both sides with salt and pepper.

Bake on the middle shelf for 7-10 mins, until the fish is cooked. IMPORTANT: Wash your hands and equipment after handling raw fish. It’s cooked when opaque in the centre.

Start the Curry

4

While the fish cooks, return the frying pan to medium-high heat with a drizzle of oil.

Once hot, add the red Thai style paste and cook until fragrant, 1 min.

Finish the Curry

5

Reduce the heat to medium and add in the coconut milk, veg stock paste, baby corn, and mangetout.

Bring to a simmer and cook until the sauce has thickened slightly and the veg has softened, 3-4 mins. Add a splash of water if it looks dry.

Add the pak choi, cook until slightly wilted, 1 min. Season with salt and pepper.

Serve

6

Spoon the red Thai inspired curry into your bowls and top with a spicy sea bass fillet.

Sprinkle over the toasted coconut and red chilli to finish.

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