Sesame Crumbed White Fish & Katsu Curry
with Asian Greens & Garlic Rice
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
sachet
Mixed Sesame Seeds
(Contains: Sesame; May be present: Soy)
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1 packet
Jasmine rice
1 sachet
Curry Powder
1 packet
Katsu Paste
(May be present: Soy, Eggs, Gluten, Milk, Fish, Cashew, Almond, Sesame, Wheat)
300 g
John Dory Fillets
(Contains: Fish; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat)
1 piece
egg
(Contains: Eggs; )
1 tsp
brown sugar
1 tsp
soy sauce
(Contains: Soy; May be present: Gluten)
Nutrition Values
Utensils
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 Asian greens. Thinly slice carrot into half-moons. • Discard any liquid from John dory fillets 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, 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.
• Slice fish. • Divide garlic rice between bowls. • Top with coconut katsu curry and sesame crumbed dory. Enjoy!
