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Crispy Sea Bream and Lime Coriander Rice

Crispy Sea Bream and Lime Coriander Rice

with Sticky Asian Sauce, Charred Bok Choy and Sugar Snaps

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This Crispy Sea Bream and Lime Coriander Rice is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:CeleryCereals containing glutenSoyaSesameFish

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 conflict 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 Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 bunch(es)

Coriander

1 unit(s)

Pak Choi

1 unit(s)

Lime

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

(ContainsCelery)

32 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 sachet

Honey

7 grams

Sesame Seeds

(ContainsSesame)

2 unit(s)

Sea Bream Fillet

(ContainsFish)

150 grams

Sugar Snap Peas

1 sachet

Sesame Oil

(ContainsSesame)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3137 kJ
Energy (kcal)750 kcal
Fat30.0 g
of which saturates5.0 g
Carbohydrate90 g
of which sugars24.0 g
Protein32 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Cutting board
Knife
Saucepan
Lid
Bowl
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

Roughly chop the coriander (stalks and all). Quarter the bok choy lengthways. Zest and halve the lime.

2

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, veg stock paste and half the coriander. 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. Remove the pan from the heat and leave for another 10 mins. The rice will finish cooking in its own steam.

3

Meanwhile, mix the sweet chilli sauce, soy sauce, honey, sesame seeds and water for the sauce (see ingredients for amount) together in a bowl. TIP: If your honey has hardened, pop it in a bowl of water for 1 min. Squeeze in half the lime juice and stir together. Set aside.

4

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the bream on each side with salt and pepper. When hot, lay the fish in your pan, skin-side down, and fry until golden brown, 3-4 mins. TIP: To ensure crispy skin, don't move the fish during this time. Once golden, gently turn it over and cook for a further 2-3 mins. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque in the middle. Once cooked, transfer to a plate and cover with foil to keep warm.

5

Return the (now empty) frying pan to medium-high heat and add the sesame oil. When hot, add the sugar snap peas and stir-fry for 1-2 mins. Add the bok choy, cut-side down, and cook until starting to colour and soften slightly, 2-3 mins. Pour the sauce mix into the pan and simmer until slightly thickened, 2-3 more mins. Stir to coat the veg in the sauce.

6

Fluff up the rice with a fork and stir through the lime zest. Share between your bowls and place the fish on top. Spoon over the veggies and pour over the sauce from the pan. Sprinkle over the remaining coriander to serve. Enjoy!