Gochujang Basa and Pan-fried Veg
with creamy mashed potatoCalories
:
529 kcalProtein
:
37.5g proteinTotal
:
30 minutesDifficulty
:
EasyProtein Rich
Calorie Smart
Allergens:
- Soya
- Milk
- Fish
A hearty spoon of velvety mashed potato sits alongside pan-fried basa covered in a spicy butter in this recipe. Tender baby corn and a sprinkling of vibrant peas round out an exciting and nourishing weeknight meal.
Ingredients
Serving amount
600 grams
Potatoes
1 sachet(s)
Gochujang Paste
(Contains: Soya)
20 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
1 sachet(s)
Honey
5 grams
Chives
150 grams
Baby Corn
120 grams
Peas
1 unit(s)
Carrot
240 grams
Basa
(Contains: Fish)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Butter
to taste
Milk (Optional)
Nutrition Values
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat5.7 g
of which saturates4.4 g
Carbohydrate82.8 g
of which sugars21.1 g
Dietary Fiber12.7 g
Protein37.5 g
Cholesterol7.2 mg
Salt1.7 g
Trans Fat0.1 g
Potassium1137.5 mg
Calcium19.1 mg
Iron0.2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Potato Masher
•Pan with Lid
•Colander
•Pot with Lid
Cooking steps
1
- Boil a large pot of salted water for the potatoes.
- Chop the potatoes into 2cm chunks (peeling optional).
- Add the potatoes to the boiling water and cook until fork tender, 12-18 mins.
- Once cooked, drain in a colander and return to the pot off the heat.
- Add a knob of butter and a splash of milk or water. Mash until smooth. Season with salt and pepper. Cover to keep warm.
2
- Roughly chop the chives (use scissors if you prefer).
- Halve the baby corn lengthways. Trim the carrot, then chop into roughly 1cm wide, 5cm long batons.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the baby corn and carrots then fry until starting to char, 3-4 mins.
- Add the peas for the final 2 mins and warm through. Season to taste with salt and pepper. Once cooked, remove from the pan and set aside.
3
- Wipe and return the pan to medium-high heat with a drizzle of oil.
- Add the basa. Season with salt and pepper. Cook, 4-5 mins on each side.
- Once cooked, remove from the pan and cover to keep warm. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
- Return the pan to medium-high heat with gochujang, honey and a knob of butter.
- Stir until the butter has melted and the sauce is warmed through.
4
- Divide the creamy mashed potato and veg between plates.
- Serve the fish alongside.
- Finish with a drizzle of the spicy sauce and a sprinkling of chopped chives.
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