Pan Fried Seabream
with Zesty Toasted Coconut Jasmine Rice, Roasted Tenderstem and Miso Dressing
- Soya
- Fish
Ingredients
25 grams
Cashew Pieces
2 unit(s)
Spring Onion
1 bunch(es)
Coriander
1 unit(s)
Red Onion
1 unit(s)
Lime
150 grams
Tenderstem® Broccoli
24 milliliter(s)
Sesame Oil
150 grams
Jasmine Rice
15 grams
Miso Paste
(Contains: Soya)
25 grams
Ketjap Manis
(Contains: Soya)
15 grams
Honey
25 grams
Desiccated Coconut
2 unit(s)
Sea Bream Fillets
(Contains: Fish)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
300 milliliter(s)
Water for the Rice
Nutrition Values
Instructions
Preheat your oven to 200°C. Pour the water for the rice (see ingredients for amount) into a saucepan and bring to the boil. Trim the spring onions then slice thinly. Finely chop the coriander (stalks and all). Halve and peel the red onion then slice each half into 4. Zest and halve the lime. Pop the tenderstem and the red onion onto a baking tray and drizzle over half the sesame oil and a pinch of salt and pepper. Leave to the side.
Stir the rice into the boiling water, 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). Once cooked, drain in a sieve, pop back in it's pan and leave to the side until everything else is ready.
Meanwhile, pop your broccoli and red onion into the oven to roast until crispy and tender, 10-15 mins. While the veg is roasting, put the miso, olive oil (see ingredient list for amount), remaining sesame oil, ketjap manis and honey in a bowl. Squeeze in the lime juice and stir together well. Mix in half the spring onion and half the coriander. Set to one side.
Meanwhile, put a frying pan on medium high heat and add the dessicated coconut. Toast until golden, 3-4 mins, tossing the pan every minute. TIP: Careful you don't burn it - watch it like a hawk! Once the coconut is golden, remove to a bowl (keep your pan!). Wipe out the pan and pop back on medium high heat. Add the cashews and toast until golden, 2-3 mins. Remove to another bowl (keep your pan!).
Wipe out your pan with some kitchen roll and pop back on medium high heat with a drizzle of oil. Season your fish with a pinch of salt and pepper. Once hot, carefully place your fish in the pan, skin side down and cook for 3 mins before turning over and cooking for 2 mins on the other side. TIP: In order to get crispy skin on the fish, don't move it around when it's cooking skin side down! Once cooked, remove the pan from the heat.
Once everything is ready, fluff up the jasmine rice with a fork and then stir through the lime zest, remaining spring onion and ¾ of the dessicated coconut. Spoon into bowls and serve the fish on one side and the broccoli and onion on the other side. Spoon over the dressing and finish with a sprinkle of remaining coconut, coriander and cashews. Serve with any remaining lime cut into wedges. Enjoy!
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