Thai Steamed Sea Bass

A fillet of sea bass gently steamed on a bed of choi sum, spring onions and julienne carrots in a mild and fragrant red curry sauce.

£5.00 Serves 1 (220g)

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A traditional mild red curry sauce made from chillies, lemongrass, ginger & lime leaves
A whole boneless fillet of seabass
We use cashew butter to give the sauce a rich texture

Try it with:

Plain Basmati Rice or Jasmine Rice
Lovely with Coconut & Lime Leaf Rice, a wedge of fresh lime and some sliced red chilli and coriander leaves
Set aside the sea bass fillets, mix the sauce and veg through some rice noodles before placing the sea bass back on top to serve

Nutrition

Typical Values	Per 100g	Per Portion
Energy (kJ)	536	1,179
Energy (cal)	129	284
Protein (g)	9.1	20
Carbohydrate (g)	4.1	9
of which: sugars (g)	2.6	5.7
Fat (g)	8.2	18
of which are saturates (g)	3.8	8.4
Fibre (g)	1.1	2.4
Sodium (g)	0.12	0.26
Salt (g)	0.3	0.65

Please Note: The details above are correct as of 13 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.

We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).

Sea Bass (33%) [Fish], Choi Sum (17%), Coconut Milk (Coconut Extract, Water), Water, Carrots (8%), Spring Onions (6%), Lime Juice, Cashew Butter (Cashew Nuts, Cashew Oil [Nuts]), Thai Fish Sauce (Water, Anchovy Fish Extract, Salt, Sugar), Light Brown Sugar, Red Chilli, Thai Red Curry Paste (Red Chilli, Onion, Garlic, Salt, Lemongrass, Galangal, Kaffir Lime Leaves, Spices (Coriander Seed, Fennel, Cardamom) Acidity Regulator: Citric acid), Coriander, Ginger Puree, Garlic, Milled Lime Leaf, Cornflour, Lemongrass Puree [Sulphites] (Lemon Juice, Salt.), Turmeric, Salt, Spearmint.

Please Note: The details above are correct as of 13 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Cooking/Serving Instructions

These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.

serves 1

Oven:

Preheat oven. Remove cardboard sleeve and pierce film lid. Place on a baking tray and cook in the middle of the oven for 20 minutes. Remove film lid, and cook for a further 20 minutes. Ensure the food is piping hot before serving.

Oven Settings

Fan 170°C, Electric 190°C, Gas Mark 5.

20 mins > Remove Film > 20 mins

Allow to rest for 2 mins before serving. To serve, lift the sea bass fillet onto a plate and stir the vegetable mix well before serving.

Microwave:

Remove sleeve, pierce film. Place on microwaveable plate. Cook on full power.

850W

7 mins

Ensure the food is piping hot before serving.

Defrost Instructions:

Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 15 mins remove film cook for a further 10 mins. Ensure the food is piping hot before serving.

Extra Warnings:

Although every care has been taken to remove all bones, some may remain. Steam may be released when removing film lid.

Please Note: The details above are correct as of 13 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

Allergens
Other Nuts, Fish, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 13 April 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.

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