Glazed Teriyaki Bream and Pineapple Salsa
with Black Sesame, Coconut Rice and Tenderstem®
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.
Ingredients
150 grams
Jasmine Rice
½ unit(s)
Red Chilli
1 bunch(es)
Coriander
1 tin(s)
Pineapple Rings
15 grams
Desiccated Coconut
50 grams
Teriyaki Sauce
(Contains: Soya)
15 milliliter(s)
Rice Vinegar
80 grams
Tenderstem Broccoli
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
Not included in your delivery
1 tsp
Sugar for the Salsa
300 milliliter(s)
Water for the Rice
Nutritional information
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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).
While the rice cooks, halve the chilli lengthways (see ingredents for amount), deseed, then finely chop.
Drain the juice from the pineapple rings into a small bowl and mix in the teriyaki sauce.
Roughly chop the coriander (stalks and all).
Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer into another small bowl and set aside.
Pop the (now empty) frying pan on high heat (no oil). Add the pineapple slices and cook until charred, 6-8 mins. Turn only every couple of mins - this will result in the pineapple picking up some nice colour.
Once the pineapple is charred, chop it into 1cm chunks and pop it into a medium bowl with the rice vinegar, a pinch of salt, the chilli (add less if you'd prefer things milder) and the sugar for the salsa (see pantry for amount). Stir together, then set your salsa aside.
Halve any large broccoli stems lengthways, then pop them onto a baking tray. Drizzle with oil, season with salt and pepper.
When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins. Turn halfway through.
Pop your frying pan back onto medium-high heat with a drizzle of oil. Season your fish 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. 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.
After turning the fish, add the teriyaki mixture to the pan and bring to the boil.
Allow it to bubble and thicken slightly, 2-3 mins, then remove from the heat.
Turn the fish to glaze it in the sauce. IMPORTANT: The fish is cooked when opaque all the way through.
When ready, fuff up the rice with a fork and stir through the toasted coconut and half of the coriander.
Share the coconut rice between your plates and top with the glazed sea bream. Spoon over any remaining sauce from the pan.
Serve the salsa and Tenderstem® on the side and sprinkle over the black sesame seeds and remaining coriander to finish.
Enjoy!
