Pan-Fried Sea Bream and Miso-Maple Sauce
with Jasmine Rice, Roasted Greens and Pineapple Salsa
- Fish
- Soya
- Milk
This Pan-Fried Sea Bream and Miso-Maple Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Ingredients
150 grams
Jasmine Rice
1 tin(s)
Pineapple Rings
1 unit(s)
Lime
1 bunch(es)
Coriander
1 unit(s)
Red Chilli
160 grams
Tenderstem® Broccoli
100 grams
Asparagus
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
15 grams
Sambal Paste
30 grams
Miso Paste
(Contains: Soya)
2 sachet(s)
Maple Syrup
20 grams
Unsalted Butter
(Contains: Milk)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar for the Salsa
75 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
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).
Meanwhile, remove the pineapple from the tin (reserving the juice in the tin for later) and cut into small chunks.
Zest and cut the lime into wedges.
Roughly chop the coriander (stalks and all). Halve the chilli lengthways, deseed, then finely chop.
In a medium bowl, mix together the pineapple chunks, coriander, chilli (add less if you'd prefer things milder), a good squeeze of lime juice and the sugar for the salsa (see pantry for amount). Season with salt. Set your salsa aside.
Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Pop the Tenderstem® broccoli and asparagus onto a medium baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the middle shelf until the asparagus is tender and broccoli is crispy, 10-12 mins.
Meanwhile, pat the sea bream dry with kitchen paper, then season with salt and pepper.
If you'd prefer to boil your broccoli and asparagus, boil it in step 5 while the sauce simmers for 3-4 mins, until tender.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, carefully place your sea bream into the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.
Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
Once cooked, transfer the fish to a plate, cover with foil and leave to rest.
Wipe out the (now empty) frying pan, then pop back on medium-high heat.
Add the water for the sauce (see pantry for amount), sambal, miso, maple syrup and 1 tbsp per person of pineapple juice to the pan. Combine well, then simmer until thickened 3-4 mins. Remove from the heat.
Stir the butter into the sauce until melted. Squeeze in some lime juice and add a splash of water if needed.
Fluff up the rice with a fork and stir through the lime zest, then share between your serving bowls.
Top with the roasted broccoli, asparagus and sea bream on either side of the rice. Spoon the miso-maple sauce over the fish.
Finish with a spoonful of the pineapple salsa.
Enjoy!
