Crispy Sea Bream and Mango Kiwi Salsa

Name: Crispy Sea Bream and Mango Kiwi Salsa with Jasmine Rice and Charred Bok Choy
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 150 Jasmine Rice; ½ Mango; 1 Kiwi; 2 Spring Onion; ½ Red Chilli; 1 Coriander; 1 Lime; 25 Soy Sauce; 12 Sesame Oil; 2 Pak Choi; 2 Sea Bream Fillets; 300 Water for the Rice

with Jasmine Rice and Charred Bok Choy

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Allergens:

Cereals containing gluten

•Soya

•Sesame

•Fish

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.

Total35 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

150

Jasmine Rice

Mango

Kiwi

Spring Onion

Red Chilli

Coriander

Lime

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Sesame Oil

(Contains: Sesame)

Pak Choi

Sea Bream Fillets

(Contains: Fish)

Not included in your delivery

300

Water for the Rice

Nutritional information

Energy (kcal)607 kcal

Energy (kJ)2541 kJ

Fat20 g

of which saturates3 g

Carbohydrate84 g

of which sugars20 g

Protein30 g

Salt2.1 g

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

Utensils

•Medium Saucepan

•Bowl

•Chopping Board

•Peeler

•Knife

•Zester

•Grill Pan

•Plate

Instructions

Pour the boiled water (see ingredients for amount) into a medium saucepan. Add 1/4 tsp of salt and bring back to the boil on high heat. Add the white rice and turn the heat down to low. Cover with a tight-fitting lid and 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 and thinly slice the spring onions. Halve the chilli lengthways, deseed 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. Wash your hands after handling raw fish.

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!