Pollock with Creamy Coconut Curry

Name: Pollock with Creamy Coconut Curry over fresh udon noodles with vegetables
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 200 g Fresh udon noodles; 20 g Garlic-ginger-chili mix; 400 g Vegetable mix with cabbage; 1 piece Lime; 180 milliliters Coconut milk; 1 sachet(s) Green curry spices; 1 sachet(s) Peruvian-style spice mix; 2 piece Pollock; 1 tablespoon Sunflower oil; 1 tablespoon [Plant-based] butter; 1 tablespoon [Reduced salt] soy sauce; 1 tablespoon [Reduced salt] ketjap manis; to taste Salt and pepper

over fresh udon noodles with vegetables

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Pollock is a white fish related to cod. It's praised for its soft texture and full flavour.

Tags:

Calorie Smart

Allergens:

Wheat

•Fish

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time10 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Fresh udon noodles

(Contains Wheat)

10 g

Garlic-ginger-chili mix

200 g

Vegetable mix with cabbage

½ piece

Lime

90 milliliters

Coconut milk

½ sachet(s)

Green curry spices

½ sachet(s)

Peruvian-style spice mix

1 piece

Pollock

(Contains Fish)

Not included in your delivery

½ tablespoon

Sunflower oil

½ tablespoon

[Plant-based] butter

½ tablespoon

[Reduced salt] soy sauce

½ tablespoon

[Reduced salt] ketjap manis

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2527 kJ

Calories604 kcal

Fat30.6 g

Saturated Fat18.7 g

Carbohydrate52.8 g

Sugar15.8 g

Dietary Fiber8 g

Protein28.2 g

Salt3.2 g

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.

Utensils

•Wok

•Tall-Sided Pan

•Paper Towel

Cooking Steps

Heat the sunflower oil in a wok over medium-high heat.
Fry the garlic-ginger-chili mix* with the vegetable mix for 5 minutes.
Stir in the soy sauce and the ketjap.

*Take care, this ingredient is spicy! Use as preferred.

Meanwhile, pat the fish dry with kitchen paper.
Coat it with the Peruvian spices and then season with salt and pepper.
Melt the butter in a frying pan over medium-high heat and fry the fish for 2 - 3 minutes per side.

Meanwhile, cut the lime into six wedges.
To the vegetables, add the udon noodles, coconut milk and green curry spices. Mix well and fry for 2 minutes, separating the noodles as you do so.
Squeeze one lime wedge per person directly into the pan, then season to taste with salt and pepper.

Serve the curry and noodles in bowls, then top with the fish.
Serve the rest of the lime wedges alongside.