Glazed Teriyaki Bream, Pickled Charred Pineapple Salsa
with Black Sesame Coconut Rice and Tenderstem®
- Sesame
- Fish
- Soya
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
Ingredients
150 grams
Jasmine Rice
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
80 grams
Tenderstem® Broccoli
50 grams
Teriyaki Sauce
(Contains: Soya)
½ unit(s)
Red Chilli
1 tin(s)
Pineapple Rings
15 milliliter(s)
Rice Vinegar
22 grams
Desiccated Coconut
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 200°C. Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 0.25 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. 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).
Halve the chilli lengthways (see ingredents for amount), deseed then finely chop. Drain the juice from the pineapple rings into a small bowl., add the teriyaki to it, mix. 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. Remove the coconut from the pan and set aside. In the same pan on high heat (no oil), add the pineapple slices and cook until charred, 6-8 mins. Turn only every couple of minutes - this will result in the pineapple picking up colour.
Once the pineapple is cooked, chop it into 1 cm chunks and pop it into a bowl with the rice vinegar, a pinch of salt, the chilli (add less if you don't like too much heat) and the sugar (see ingredients for amount). Stir together and keep to one side. Pop the Tenderstem® onto a baking tray, drizzle with oil, season with salt and pepper. Roast on the top shelf of the oven until tender and crispy, 10-12 mins. Turn halfway through.
Pop the frying pan back onto medium-high heat with a drizzle of oil. Season the 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 and cooking for 2-3 mins on the other side. 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. IMPORTANT: The fish is cooked when opaque all the way through.
2 mins before they fish is done cooking, add the teriyaki mixture to the pan and bring to the boil. Allow it to bubble and thicken slightly, 2-3 mins. Remove from the heat and glaze the fish in the sauce.
Fluff up the rice with a fork, stir in the toasted coconut. Divide the rice between your plates and top with the glazed crispy bream. Drizzle the leftover sauce on top. Share the salsa and Tenderstem® between the plates. Sprinkle over the black sesame seeds. Enjoy!
