Crispy Sea Bream and Mango & Kiwi Salsa
with Jasmine Rice and Soy Sugar Snaps
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
½ unit(s)
Mango
1 unit(s)
Kiwi
2 unit(s)
Spring Onion
1 bunch(es)
Coriander
½ unit(s)
Red Chilli
1 unit(s)
Lime
30 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
150 grams
Sugar Snap Peas
2 unit(s)
Sea Bream Fillets
(Contains Fish)
10 milliliter(s)
Sesame Oil
(Contains Sesame)
Not included in your delivery
300 milliliter(s)
Water for the Rice
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 mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
Pop the flesh into a medium bowl.
Peel the kiwi, then cut into 1cm chunks. Add the chunks into the bowl with the mango.
Trim and thinly slice the spring onion. Roughly chop the coriander (stalks and all). Halve the chilli lengthways (see ingredients for amount), deseed, then finely chop.
Stir the spring onion, half the coriander and chilli (add less if you'd prefer things milder) into the salsa.
Zest and halve the lime. Keep the zest to one side.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the sugar snap peas and half of the soy sauce to the pan and stir-fry until tender, 2-3 mins.
Set the sugar snaps aside and cover with foil to keep warm.
Wipe out the frying pan then return to medium-high heat with a drizzle of oil. Pat the sea bream dry with kitchen paper, then season with salt and pepper.
Once hot, carefully place your sea bream in 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.
While the fish cooks, squeeze the lime juice into the mango salsa, then stir in the remaining soy sauce and sesame oil (see ingredients for amount).
Fluff up the rice with a fork then stir through the lime zest.
Divide the zesty rice between your plates. Spoon over the mango and kiwi salsa. Top with the sea bream and sprinkle over the remaining coriander. Serve the sugar snaps alongside.
Enjoy!
