Crunchy Sesame and Sriracha Whiting
with Coriander Slaw and Jasmine Rice
We love good Whiting with Slaw and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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
Jasmine Rice
15
Sesame Seeds
1
Sriracha Sauce
10
Panko Breadcrumbs
4
Whiting Fillet
120
Coleslaw Mix
1
Spring Onion
7.5
Rice Vinegar
1
Lime
1
Mayonnaise
1
Coriander
Not included in your delivery
300
Water for the Rice
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Pour the water (see ingredients for amount) into a large saucepan and bring to the boil. When boiling, add a pinch 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).
Meanwhile, zest the lime and cut in half. Roughly chop the coriander (stalks and all). Trim, then thinly slice the spring onion. Mix the sriracha and the mayo together in a small bowl, then transfer half of it to a larger bowl (you will add the coleslaw mix to this later). Line a baking tray with baking paper.
Mix the panko breadcrumbs and sesame seeds together in another small bowl. Stir in 1 tsp of olive oil per person and a pinch of salt and pepper. Lay the fish fillets, skin- side down, onto the baking tray. From your small bowl of mayo, spread 1/2tsp of the sriracha mayo on top of each fillet. Sprinkle over the sesame seed breadcrumbs to coat, press down lightly so that they stick. IMPORTANT: Remember to wash your hands and equipment after handling raw fish!
When you have taken the rice off the heat to steam, pop the baking tray onto the top shelf of the oven until the fish is cooked and the breadcrumbs are golden, 8-10 mins. IMPORTANT: The fish is cooked when opaque in the middle!
While your fish is cooking, pop the coleslaw mix into the larger bowl with the mayo (not the mayo you used for your fish). Add in the coriander, half the lime juice, the rice vinegar (see ingredients for amount) and a pinch of salt and pepper. Mix everything together well to combine. Taste, and add a pinch more salt and pepper if needed.
Once your fish has finished cooking, fluff up the rice with a fork and mix in the lime zest, remaining lime juice and the spring onion. Add a pinch of salt if you think it needs it. Share between your plates and pop a crunchy fish fillet on top. Serve the coriander slaw to the side. Enjoy!
