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Crispy Sea Bream and Lime Coriander Rice

Crispy Sea Bream and Lime Coriander Rice

with Sticky Asian Style Sauce, Charred Pak Choi 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!

Tags:Under 650 calories
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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)


1 unit(s)

Pak Choi

1 unit(s)


150 grams

Basmati Rice

10 grams

Vegetable Stock Paste


32 grams

Sweet Chilli Sauce

25 milliliter(s)

Soy Sauce

(ContainsCereals containing gluten, Soya)

2 sachet


7 grams

Roasted White Sesame Seeds


2 unit(s)

Sea Bream Fillet


150 grams

Sugar Snap Peas

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2600 kJ
Energy (kcal)622 kcal
Fat16.3 g
of which saturates3.0 g
Carbohydrate89.7 g
of which sugars24.0 g
Protein31.9 g
Salt3.81 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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Roughly chop the coriander (stalks and all). Quarter the pak choi lengthways. Zest and halve the lime.


Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, veg stock paste and half the coriander. 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, 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 hot water for 1 min.
Squeeze in half the lime juice and stir together. Set aside your sticky sauce.


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 get 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 and equipment 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.


Return the (now empty) frying pan to medium-high heat with a drizzle of oil.
When hot, add the sugar snaps and stir-fry for 1-2 mins. Add the pak choi, cut-side down, and cook until starting to colour and soften slightly, 2-3 mins.
Pour the sticky sauce into the pan and simmer until slightly thickened, 2-3 more mins. Stir to coat the veg in the sauce.


When everything is ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls and top with the fish.
Spoon over the veg and all the sticky sauce, then sprinkle with the remaining coriander to finish. Enjoy!