Sweet and Sour Tilapia Stir-Fry
with Cilantro and Cashew Rice
Ingredients: Tilapia fillets • Sweet bell pepper • Jasmine rice • Red onion • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Ketchup (tomato paste, water, sugars (sugar, glucose-fructose), vinegar, salt, seasoning, onion powder, spices, citric acid, potassium sorbate, sodium benzoate) • Cashews (cashews, soybean and/or canola oil) (cashew) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Rice vinegar (rice vinegar, sugar, salt) • Cilantro.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Red Onion
7 g
Cilantro
56 g
Cashews, chopped
(Contains: Cashews May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Peanuts, Sesame)
1 unit(s)
Diced Pineapple Cup
4 tbsp
Ketchup
(May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Tree nuts, Gluten, Fish, Crustaceans)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Soy, Wheat, Egg, Milk, Mustard, Sesame, Tree nuts, Fish)
2 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Soy, Sulphites, Wheat, Egg, Milk, Mustard, Sesame, Gluten, Fish, Crustaceans)
20 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Milk, Mustard, Peanuts, Sesame, Tree nuts)
Not included in your delivery
2.5 tbsp
Oil*
0.19 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
- Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut onion into 1/2-inch pieces.
- Roughly chop cilantro.
- To a medium bowl, add ketchup, pineapple and juice, soy sauce, vinegar and 1/2 cup (1 cup) water. Stir to combine. (NOTE: This is your sweet and sour sauce.)
- Heat a large non-stick pan over medium-high.
- When hot, add cashews to the dry pan.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat and transfer to a plate.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- Over a large bowl, using kitchen scissors, cut tilapia into 1-inch pieces.
- To the same bowl, add Cream Sauce Spice Blend. Season with salt and pepper, then toss to coat tilapia.
- Reheat the same pan over medium.
- When hot, add 2 tbsp (1/4 cup) oil, then tilapia. Pan-fry for 6-8 min, stirring occasionally, until tilapia is golden and cooked through.**
- Transfer to a plate.
- Reduce heat of the pan to medium. Add 1/2 tbsp (1 tbsp) oil, then peppers, onions and sweet and sour sauce. Cook for 3-5 min, stirring often, until veggies are tender and sauce is slightly reduced.
- Remove from heat, then gently stir in tilapia.
- Meanwhile, fluff rice with a fork, then stir in half the cashews and half the cilantro.
- When stir-fry is done, divide rice between bowls. Top with sweet and sour tilapia stir-fry.
- Sprinkle remaining cashews and remaining cilantro over top.
