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Crispy Sea Bream with Mango and Kiwi Salsa

Crispy Sea Bream with Mango and Kiwi Salsa

with Jasmine Rice and Charred Bok Choy

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We love good Sea Bream, Mango & Kiwi Salsa & Rice and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals 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

150 grams

Jasmine Rice

½ unit(s)


1 unit(s)


2 unit(s)

Spring Onion

½ unit(s)

Red Chilli

1 bunch(es)


1 unit(s)


1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

½ sachet

Sesame Oil


2 unit(s)

Pak Choi

2 fillet

Sea Bream Fillet


Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2372 kJ
Energy (kcal)567 kcal
Fat18.0 g
of which saturates3.0 g
Carbohydrate79 g
of which sugars16.0 g
Protein30 g
Salt1.07 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. When boiling, add 0.25 tsp of salt, stir in the rice, lower the heat to medium and pop a lid on the pan. 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).


Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone and pop the flesh into a medium bowl. Peel the kiwi and chop into 1cm pieces and pop into the bowl with the mango.


Trim the spring onions then slice thinly. Halve the chilli lengthways, de-seed then finely chop. Roughly chop the coriander (stalks and all). Add the spring onion coriander and as much chilli as you dare to the salsa and give it a good stir. Zest and halve the lime. Keep the zest to one side. Squeeze the lime juice into a bowl, add the soy sauce and sesame oil and mix well. Halve the bok choy lengthways.


Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, lay in the bok choy, cut-side down. Season with salt and a grind of black pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water and pop a lid (or some foil) on the pan and leave to steam for another 3 mins. Set the bok choy aside and cover with foil to keep warm but don't wash up the pan!


When the rice is nearly ready, wipe out the frying pan then return to medium high heat with a drizzle of oil. Add the sea bream to the pan skin side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. Tip: Don't move the fish while it's cooking skin side down or you won't get a crispy skin! IMPORTANT: The fish is cooked when opaque in the middle.


While the fish cooks, pour the dressing into the mango bowl and mix well to coat. Add the lime zest to the rice and carefully stir through with a fork. Divide the rice between plates then top with the sea bream and serve with the mango and kiwi salsa and the charred bok choy alongside. Enjoy!