Sesame Crumbed White Fish, Prawns & 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
Red Onion
1 sachet
Coriander
1 packet
Jasmine rice
1 sachet
Curry Powder
1 packet
Katsu Paste
(May be present: Soy, Eggs, Gluten, Milk, Fish, Cashew, Almond, Sesame, Wheat)
280 g
Hoki Fillets
(Contains: Fish; )
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Soy)
1
Carrot
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1 packet
Coconut Milk
200 g
Peeled Prawns
(Contains: Crustaceans; )
2
Garlic
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 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 hoki 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 until
tender, 4-5 minutes.
• Add Asian greens and remaining garlic 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 with
salt and pepper.
• 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. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Slice fish. • Divide garlic rice between bowls. • Top with coconut katsu curry, prawns and sesame crumbed hoki. Tear over coriander to garnish. Enjoy!
