Crispy Fried Sea Bass and Zesty Jasmine Rice
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Crispy Fried Sea Bass and Zesty Jasmine Rice

with Miso-Maple Sauce and Pineapple 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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

150 grams

Jasmine Rice

1 tin(s)

Pineapple Rings

1 unit(s)


1 bunch(es)


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

Energy (kJ)2744 kJ
Energy (kcal)656 kcal
Fat20.4 g
of which saturates8.2 g
Carbohydrate88.3 g
of which sugars24.4 g
Protein27.3 g
Salt1.81 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Chopping Board
Medium Bowl
Baking Tray
Large Frying Pan
Aluminum Foil



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.


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