Baja-Style Double Crumbed Fish & Chipotle Salad
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Baja-Style Double Crumbed Fish & Chipotle Salad

Baja-Style Double Crumbed Fish & Chipotle Salad

with Charred Capsicum & Sweetcorn

We're in our light and bright era so only a salad will do! These fresh ingredients (capsicum, corn and cucumber) are calling your name and when they become the base for golden crumbed basa, you'll want to remake it over and over again. Don't forget the creamy chipotle sauce!

Allergens:
Egg
Soy
Gluten
Fish
Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

capsicum

1 tin

sweetcorn

1

cucumber

½

lemon

1 packet

garlic aioli

(Contains Egg;)

1 packet

mild chipotle sauce

(Contains Soy;)

2 packet

crumbed basa

(Contains Gluten, Fish, Soy, Wheat;)

1 packet

mixed salad leaves

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3465 kJ
Calories828 kcal
Fat44.9 g
of which saturates12.9 g
Carbohydrate64.3 g
of which sugars12.8 g
Dietary Fibre4.6 g
Protein36.2 g
Sodium1371 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Thinly slice capsicum. Drain sweetcorn. • Thinly slice cucumber into rounds. Slice lemon into wedges. • In a small bowl, combine garlic aioli and mild chipotle sauce. Set aside.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook capsicum and corn kernels, until tender and lightly browned, 4-5 minutes. • Transfer to a large bowl and allow to cool slightly.

3
3

• Wipe out the frying pan then return to medium-high heat with enough oil to cover the base. • When oil is hot, cook crumbed basa, in batches, until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate Season with salt and pepper.

4
4

• To the bowl with capsicum, add mixed salad leaves, cucumber, a good squeeze of lemon juice and a drizzle of olive oil. Season to taste. • Slice fish. • Divide charred capsicum salad between bowls then top with crumbed fish. • Drizzle over creamy chipotle sauce to serve. Serve with remaining lemon wedges. Enjoy!