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Teriyaki Seabass with Rainbow Veg

Teriyaki Seabass with Rainbow Veg

Three Steps | Ready in 10

Extra Rapid
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Allergens:GlutenSoyaFishEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time10 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lime

1 punnet(s)

Shiitake Mushrooms

1 sachet

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Honey

1 unit(s)

Ketjap Manis

(ContainsSoya)

2 fillet

Sea Bass Fillets

(ContainsFish)

2 pack(s)

Noodles

(ContainsGluten, Egg)

1 pack(s)

Rainbow Vegetable Mix

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1987 kJ
Energy (kcal)475 kcal
Fat10.0 g
of which saturates2.0 g
Carbohydrate68 g
of which sugars19.0 g
Protein29 g
Salt3.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Bowl
Cutting board
Knife
Saucepan
Frying Pan
Spoon
Plate
Instructionsarrow up iconarrow up icon
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1

a) Bring a large pan of water to the boil with 0.25 tsp salt. b) Preheat your grill to high. c) Zest and halve the lime. d) Halve the shiitake mushrooms.In a small bowl, mix together the soy sauce, honey and ketjap manis. e) Line a baking tray with foil and drizzle with oil.

2

a) Pop the sea bass (skin side down) on the foil and pour a tablespoon of the sauce over each fillet. Spread with the back of the spoon to coat the fish. b) When the water is boiling, add the noodles and cook for 4 mins. c) Pop the fish under the grill and cook until the sauce is caramelising and the fish is cooked, 4-5 mins. IMPORTANT: The fish is cooked when opaque in the middle. d) Meanwhile, heat a drizzle of oil in a large frying pan over high heat. Once hot, add the rainbow vegetable mix and shiitake mushrooms. Stir fry until just tender, 2 mins.

3

a) Add the remaining soy mixture with the lime zest, a squeeze of lime juice and a splash of water. b) Drain the noodles, then add to the pan of vegetables and mix together. Continue to cook until everything is piping hot. Add any remaining sauce too the noodles. c) Divide the noodles between plates and top with the sea bass. d) Serve with lime wedges alongside. Enjoy!