Sesame Crumbed White Fish & Katsu Curry

Name: Sesame Crumbed White Fish & Katsu Curry with Asian Greens, Garlic Rice & Coriander
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: sachet Mixed Sesame Seeds; 1 packet Panko Breadcrumbs; 1 Red Onion; 1 sachet Coriander; 1 packet Jasmine rice; 1 sachet Curry Powder; 1 packet Katsu Paste; 280 g gemfish; 1 sachet Sesame Seeds; 1 Carrot; 2 Garlic; 1 Asian Greens; 1 packet Sweet Soy Seasoning; 1 packet Coconut Milk

with Asian Greens, Garlic Rice & Coriander

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Dive into this flavour-packed fusion feast! Tender, sesame-crumbed fish delivers a golden crunch, perfectly paired with a rich and velvety katsu curry sauce. It’s a crispy, saucy adventure that’ll transport your taste buds straight to foodie paradise!

Allergens:

Sesame

•Wheat

•Gluten

•Fish

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

sachet

Mixed Sesame Seeds

(Contains: Sesame; May be present: Soy. )

1 packet

Panko Breadcrumbs

(Contains: Wheat, Gluten; )

Red Onion

1 sachet

Coriander

1 packet

Jasmine rice

1 sachet

Curry Powder

1 packet

Katsu Paste

(May be present: Soy, Sesame, Fish, Wheat, Gluten, Eggs, Milk, Almond. )

280 g

gemfish

(Contains: Fish; )

1 sachet

Sesame Seeds

(Contains: Sesame; May be present: Soy. )

Carrot

Garlic

Asian Greens

1 packet

Sweet Soy Seasoning

(Contains: Wheat, Gluten, Soy; )

1 packet

Coconut Milk

Nutrition Values

Calories580 kcal

Energy (kJ)2430 kJ

Fat30.2 g

of which saturates17.1 g

Carbohydrate64.9 g

of which sugars14.7 g

Dietary Fibre8.6 g

Protein39.8 g

Sodium1200 mg

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

•Lid

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, roughly chop onion (see ingredients) and Asian greens. Thinly slice carrot into half-moons. • Discard any liquid from white fish fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a shallow bowl, combine the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs and sesame seeds. • Coat fish first in the flour, followed by the egg and finally the breadcrumbs. Set aside on a plate.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot and onion, until tender, 4-5 minutes. • Add remaining garlic and Asian greens and cook, until fragrant, 1 minute.

• Reduce heat to medium, stir in curry powder, katsu paste, coconut milk, the brown sugar, soy sauce and a splash of water and cook, until combined, 1-2 minutes. Season to taste.

• Meanwhile, heat a medium frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed fish until golden and cooked through, 3-5 minutes each side. Transfer to a paper towel-lined plate and season with salt.