HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Sea Bream
Pan-Fried Sea Bream

Pan-Fried Sea Bream

with Sticky Asian Sauce, Herby Rice and Charred Bok Choy

Read more

We love a good Bream with Rice and Bok Choy and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:CeleryFishCereals containing GlutenSoyaSesame

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 sachet

Vegetable Stock Powder


1 bunch(es)


150 grams

Basmati Rice

1 pack(s)

Sugar Snap Peas

2 unit(s)

Sea Bream Fillet


1 sachet

Sweet Chilli Sauce

1 sachet

Soy Sauce

(ContainsCereals containing Gluten, Soya)

2 sachet


1 unit(s)


1 pot(s)

Sesame Seeds


1 pack(s)

Pak Choi

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2573 kJ
Energy (kcal)615 kcal
Fat15.0 g
of which saturates3.0 g
Carbohydrate85 g
of which sugars23.0 g
Protein33 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Aluminum Foil
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Pour the water for the rice (see ingredients for amount) into a large saucepan, add 0.25 tsp of salt and bring to the boil on medium heat. Meanwhile, roughly chop the coriander (stalks and all). Quarter the bok choy lengthways through the root. Zest and halve the lime.


Stir the stock powder into the boiling water until dissolved, then add the rice and half the coriander. Stir and bring to the boil. Cover with a lid, reduce the heat to medium-low and simmer for 10 mins. When the rice has cooked for 10 mins, remove the lid, pop the sugarsnaps on top of the rice (don't stir) and quickly replace the lid. Remove the pan from the heat and leave for another 10 minutes. The rice will finish cooking in its own steam.


Meanwhile, mix the sweet chilli sauce, soy sauce, honey, sesame seeds and water (see ingredients for amount) together in a bowl. Squeeze in half the lime juice and stir together. Set aside.


Heat a drizzle of oil in a large frying pan on medium-high heat. Season the bream on each side with salt and pepper. When hot, lay the fish in your pan skin-side down and fry until golden brown, 3-4 mins. Tip: Don't move the fish during this time! Once golden, gently turn it over and cook for a further 2-3 mins. IMPORTANT: The fish is cooked when opaque in the middle. Once cooked, transfer the fish onto a plate and cover with foil to keep warm. Keep the pan!


Return the now empty frying pan to medium-high heat with a drizzle of oil. When the pan is hot, add the bok choy (cut side down) and cook for 2-3 mins until starting to colour and soften slightly. Pour the sauce into the pan and simmer until slightly thickened, 2-3 more mins. Roll the bok choy around in the sauce to coat in all the delicious flavour!


Stir the sugarsnaps and lime zest through the rice. Spoon the rice into bowls and place the fish on top. Spoon the bok choy and sauce on the top and sprinkle over the remaining coriander. Enjoy!