Ikan kacang (fish with peanut sauce)

Ikan kacang - fish with peanut sauce

This spicy sauce tastes great with any protein packed white fish, from haddock or cod, to hake

By , 21 September 2015
Ikan kacang - fish with peanut sauce
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.46 per serving
Nutritional Info
Each 222g serving contains
  • Energy 1474KJ 352KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt med
of your reference intake.
Typical energy values per 100g: 664kJ/159kcal.
  • 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
  • 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.

  • 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.

  • 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.

  • Garnish the haddock with the chilli slices, and serve with the lime wedges, coriander and peanut sauce on the side.