Teriyaki Sea Bass Rice Bowl
with Mangetout and Kiwi Salsa
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
½ unit(s)
Lime
1 unit(s)
Spring Onion
1 pinch
Chilli Flakes
80 grams
Mangetout
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
2 unit(s)
Sea Bass Fillets
(Contains Fish)
75 grams
Teriyaki Sauce
(Contains Soya)
Not included in your delivery
300 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
Nutritional information
Utensils
Instructions
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, peel the kiwi, then cut into 1cm chunks. Zest and halve the lime.
Trim and thinly slice the spring onion.
In a medium bowl, combine the kiwi, chilli flakes (add less if you'd prefer things milder), spring onion, lime juice (see ingredients for amount), sugar and olive oil for the salsa (see pantry for both amount). Season with salt and pepper, then set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.
Add half the soy sauce, then toss to coat and cook for 1 min more.
Transfer to a bowl, cover to keep warm and set aside.
Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil. Pat the sea bass dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your sea bass into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, lower the heat and add the teriyaki sauce and remaining soy sauce to the pan. Gently turn the fish to coat, then remove from the heat.
Fluff up the rice with a fork and stir through the lime zest.
Share the rice and teriyaki sea bass between your bowls, spooning over any remaining sauce from the pan.
Top with the mangetout and kiwi salsa.
Enjoy!
