Recipes
Ikan kacang - fish with peanut sauce
This spicy sauce tastes great with any protein packed white fish, from haddock or cod, to hake
This spicy sauce tastes great with any protein packed white fish, from haddock or cod, to hake
(4 votes)
Cook: 30 Mins
Serves: 4
Price: £2.46 per serving
Nutritional Information
Each 222g serving contains
Energy
1474kj
352kcal
1474kj
352kcal
17%
Fat
23g
23g
High
32%
32%
Saturates
7.1g
7.1g
High
35%
35%
Sugars
3.2g
3.2g
Low
3%
3%
Salt
1.4g
1.4g
Med
23%
23%
of your reference intake.
Typical energy values per 100g:
664kj/159kcal
Typical energy values per 100g:
664kj/159kcal
Ingredients
2 x 240g packs Asda Boneless Line Caught Haddock Fillets
2 tbsp freshly squeezed lime juice
1 lime, cut into wedges, to serve
1 heaped tsp Asda Mild Curry Powder
2 tbsp sunflower oil
1/2 red chilli, chopped, plus slices to serve
1 clove garlic, crushed
2 tbsp Amoy Reduced Salt Soy Sauce
1 tsp Blue Dragon Fish Sauce
100g Chosen by you Crunchy Peanut Butter
1/2 level tsp sugar
1/2 x 400g can Amoy Reduced Fat Coconut Milk
Fresh coriander, to serve
Method
1
Put the haddock fillets on a plate. Drizzle on 1 tbsp of the lime juice and toss in the curry powder to coat. Set aside for 10 minutes.
2
Meanwhile, in a small saucepan, heat 1/2 tbsp of the sunflower oil and gently fry the chilli and garlic for 3 minutes. Add 1 tbsp of the lime juice with the soy sauce, fish sauce, peanut butter, sugar, coconut milk and 100ml water. Heat until smooth, stirring all the time.
3
Heat the rest of the oil in a large, non-stick frying pan and cook the haddock fillets for 2-3 minutes on both sides or until lightly browned and cooked through – the fish should flake easily when done.
4
Garnish the haddock with the chilli slices, and serve with the lime wedges, coriander and peanut sauce on the side.