Pan-Fried Teriyaki Sea Bass
with Jasmine Rice, Baby Corn and Young Pea Pods
- Soya
- Sesame
- Fish
- Soya
- May contain traces of allergens
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
Widely used in Japanese barbecue dishes, teriyaki's name comes from the Japanese 'teri', meaning 'shine' and 'yaki' meaning fried or grilled. Reduce down the sauce in the pan after frying the fish to turn it into a sticky glaze, whilst broccoli, spring onion and zesty rice give freshness.
Ingredients
150 grams
Jasmine Rice
60 grams
Baby Corn
½ unit(s)
Lime
1 unit(s)
Spring Onion
1 unit(s)
Garlic Clove
100 grams
Teriyaki Sauce
(Contains: Soya May contain traces of: Soya)
7.5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
2 unit(s)
Sea Bass Fillets
(Contains: Fish)
80 grams
Young Pea Pods
Not included in your delivery
300 milliliter(s)
Water for the Rice
Nutritional information
Utensils
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).
In the meantime, halve the baby corn lengthways.
Zest and halve the lime (see ingredients for amount).
Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).
Pour the teriyaki sauce into a small bowl, add the garlic, squeeze in the lime juice and stir through the sesame seeds.
Mix together and set aside your teriyaki mixture.
Meanwhile, pat the sea bass dry with kitchen paper, then season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw fish.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the pea pods and baby corn to the pan and stir-fry until tender, 3-4 mins. Once cooked, remove to a bowl and cover with foil to keep warm.
Carefully place your sea bass into the now-empty 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: The fish is cooked when opaque in the middle.
Once cooked, add the teriyaki mixture to the pan and spoon over the sea bass as it thickens.
Add a splash of water if it looks a little thicken, remove from the heat.
When everything's ready, fluff up the rice with a fork, then stir through the lime zest.
Spoon the zesty rice onto your bowls and top with the sea bass, spooning over any remaining sauce from the pan.
Serve the veg alongside and finish with a scattering of spring onion.
Enjoy!
