For dinner that's easy, fast and packs a punch, you'll pan-fry tender basa fillets in zingy Thai red curry paste. Serve over lime and chilli noodles. Fry, toss, plate, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.2 g||6.3 g|
|Protein||9.9 g||28.1 g|
|Salt||0.82 g||2.32 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a full kettle
Add the wholewheat noodles to a pot and cover them with boiled water until fully submerged
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and return them to the pot until serving
Meanwhile, cut the lime[s] in half
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add half of the red Thai curry paste (save the rest for later!) and the juice of 1/2  lime and cook for 30 secs
Add the basa fillets to the pan and cook for 3-4 min on each side or until cooked through, then transfer to a plate and set aside until later (reserve the pan!)
Tip: Your fish is cooked when it turns opaque and flakes easily
Whilst the basa is cooking, trim, then roughly chop the spring onion[s]
Add the soy sauce to a bowl along with the toasted sesame oil, sriracha, remaining red Thai curry paste and juice of the remaining lime and give everything a good mix up - this is your lime & chilli sauce
Return the reserved pan to a medium-high heat with a drizzle of vegetable oil
Once hot, add the ginger & garlic paste and cook for 30 secs until fragrant
Once fragrant, add the chopped spring onion, mangetout and half of the chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs further
Once fragrant, add the lime & chilli sauce and cook for 1 min until the mangetout have softened slightly
Add the drained noodles to the pan and give everything a good mix up – these are your lime & chilli noodles
Serve your lime & chilli noodles with the basa fillets over the top
Tear over a the coriander leaves and garnish with the remaining chilli flakes (not a fan of spice? Just add a little!)