Crispy Fried Sea Bass and Zesty Jasmine Rice
with Miso-Maple Sauce and Pineapple Salsa
The quantities provided above are averages only.
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 grams
Jasmine Rice
1 tin(s)
Pineapple Rings
1 unit(s)
Lime
1 bunch(es)
Coriander
1 pinch
Chilli Flakes
150 grams
Tenderstem Broccoli
2 unit(s)
Sea Bass Fillets
(Contains Fish)
15 grams
Sambal Paste
30 grams
Miso Paste
(Contains Soya)
2 sachet(s)
Maple Syrup
20 grams
Unsalted Butter
(Contains Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Salsa
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. 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).
Meanwhile, remove the pineapple from the tin (keep the tin and juice for later) and cut into small chunks.
Zest and cut the lime into wedges.
Roughly chop the coriander (stalks and all).
In a medium bowl, mix together the pineapple chunks, coriander, chilli flakes (add less if you'd prefer less heat), a good squeeze of lime juice and sugar for the salsa (see pantry for amount). Season with salt. This is your salsa, set aside for now.
Halve any thick broccoli stems lengthways.
Pop the Tenderstem® broccoli onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, carefully place your sea bass into 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.
Once cooked transfer the fish to a plate, cover with foil and leave to rest.
Give the now empty pan a good wipe, then pop back on medium-high heat.
Add the water for the sauce (see pantry for amount), sambal, miso, maple syrup and 1 tbsp per person of pineapple juice to the pan. Combine well, then simmer until thickened 3-4 mins. Remove from the heat.
Stir the butter into the sauce until melted. Squeeze in some lime juice. Add a splash of water if needed.
Fluff up your rice with a fork and stir through the lime zest.
Share the zesty rice between your serving bowls.
Top with the roasted broccoli and sea bass on either side of the rice. Spoon over the miso-maple sauce.
Finish by topping the dish with the pineapple salsa.
Enjoy!
