Basa with Creamy Coconut Curry

Name: Basa with Creamy Coconut Curry over fresh udon noodles with vegetables
Total time: 10 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Basa fillet; 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; 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

View our plans

Basa is a fish native to South-East Asia. Similar in taste and texture to both cod and haddock, it's a great source of omega-3 and protein!

Tags:

Calorie Smart

Allergens:

Fish

•Wheat

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

1 piece

Basa fillet

(Contains Fish)

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

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)2594 kJ

Calories620 kcal

Fat31.6 g

Saturated Fat19.3 g

Carbohydrate53.4 g

Sugar16.3 g

Dietary Fiber8 g

Protein29.8 g

Salt3 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.