Teriyaki Basa Poke Style Bowl
with Zesty Jasmine Rice, Green Beans and Kiwi Salsa
This Teriyaki Prawn Poke Style Bowl is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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 unit(s)
Kiwi
1 unit(s)
Lime
1 unit(s)
Red Chilli
80 grams
Green Beans
1 unit(s)
Garlic Clove
2 unit(s)
Basa Fillets
(Contains Fish)
75 grams
Teriyaki Sauce
(Contains Soya)
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tbsp
Olive Oil for the Salsa
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 1/4 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).
Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.
Zest and halve the lime.
Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.
Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).
Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined large baking tray.
Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.
When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.
When the basa has 5 mins remaining, spoon the remaining teriyaki sauce over the fillets.
Return the tray back to the oven for the reamining cooking time.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
Fluff up the rice with a fork and stir through the lime zest.
Share the rice between your bowls, then serve the teriyaki basa, kiwi salsa (including the juices) and green beans in separate sections on top.
Sprinkle over the crushed peanuts to finish.
Enjoy!
