Crispy Sea Bream and Mango & Kiwi Salsa

Name: Crispy Sea Bream and Mango & Kiwi Salsa with Jasmine Rice and Soy Sugar Snaps
Total time: 30 min
Yield: 2
Cuisine: Chinese
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; 150 grams Sugar Snap Peas**; 2 unit(s) Sea Bream Fillets**; 10 milliliter(s) Sesame Oil; 300 milliliter(s) Water for the Rice

with Jasmine Rice and Soy Sugar Snaps

Get 50% off 1st box + free dessert for life!

This Crispy Sea Bream and Mango & Kiwi Salsa takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:

Cereals containing gluten

•Soya

•Fish

•Sesame

The quantities provided above are averages only.

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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

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

150 grams

Sugar Snap Peas**

2 unit(s)

Sea Bream Fillets**

10 milliliter(s)

Sesame Oil

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2460 kJ

Energy (kcal)588 kcal

Fat15.5 g

of which saturates2.7 g

Carbohydrate84.3 g

of which sugars20.4 g

Protein30.1 g

Salt3.4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Lid

•Medium Bowl

•Zester

•Aluminum Foil

•Large Frying Pan

•Pan

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 1/4 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 red 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. Set 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 the soy sauce to the pan. Stir-fry until tender, 2-3 mins.

Set the soy 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. 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.