Bulgogi Glazed Sea Bream and Basmati Rice
with Roasted Radishes & Tenderstem®, Coriander Drizzle and Crispy Onion
This Bulgogi Glazed Sea Bream and Basmati Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Basmati Rice
100
Radishes
½
Lime
1
Coriander
1
Garlic Clove
1
Red Onion
150
Tenderstem Broccoli
2
Sea Bream Fillets
(Contains Fish)
75
Bulgogi Sauce
(Contains Soya)
15
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
300
Water for the Rice
2
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice, garlic and 1/4 tsp salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim and halve the radishes. Zest and halve the lime (see ingredients for amount). Finely chop the coriander (stalks and all). Halve, peel and thinly slice the red onion.
Halve any thick broccoli stems lengthways. Place the Tenderstem® broccoli and radishes onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf until tender, 12-14 mins. Meanwhile, pour enough oil into a frying pan to cover the bottom, then pop it on medium-high heat. Separate the onion slices.
When the oil is hot, add the onions and fry until golden and crispy, 3-5 mins. Transfer to some kitchen paper to absorb excess oil. When cooled, discard the oil and wipe out your pan for later. TIP: To check whether the the oil is hot enough, put one onion slice into the pan - if it sizzles, it's ready. Next, add the olive oil for the drizzle (see ingredients for amount) to a small bowl with the coriander and lime zest. Season with salt and a squeeze of lime juice, then mix together and set aside.
When the roasted veg is nearly ready, return the frying pan to medium-high heat with a drizzle of oil. Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. Pour the bulgogi and soy sauce over the fish and turn to glaze in the sauce, then remove from the heat.
Divide the rice between plates, then top with the sea bream and its sauce (reheat if needed). Serve the roasted veg alongside. Finish with the coriander and lime drizzle and a scattering of crispy onions. Enjoy!
