Buttery Soy-Honey Fish Bowls
with Garlic-Ginger Rice and Veggies
This is dinner solution sure to satisfy all the eaters in your family! Aromatic ginger and garlic steamed rice is the foundation for sesame-topped white fish and tender-crisp veggies. Crispy shallots are generously sprinkled over top of the whole meal, but not before it's drizzled with a buttery soy-honey sauce.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
¾ cup
Basmati Rice
227 g
Broccoli, florets
170 g
Carrot
56 g
Edamame
(Contains Soy)
4 tbsp
Vegetarian Oyster Sauce
(Contains Soy)
2 tbsp
Ginger-Garlic Puree
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Honey
28 g
Crispy Shallots
(Contains Sulphites, Wheat)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1.66 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt, 1 tbsp (2 tbsp) butter and half the ginger-garlic puree to a medium pot. Cover and bring to a boil over high heat.Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.Remove the pot from heat. Set aside, still covered.
Meanwhile, cut any large broccoli into bite-sized pieces.Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add honey, half the soy sauce and half the vegetarian oyster sauce. Whisk to combine.
Line a baking sheet with parchment paper.Pat tilapia dry with paper towels, then place fillets on prepared baking sheet. Rub each fillet with 1 tsp oil. Season all over with salt and pepper.Spread 1 tsp ginger-garlic puree over each fillet.Sprinkle sesame seeds over top.Roast in the middle of the oven until cooked through, 7-9 min**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add broccoli, edamame, carrots, 1 tbsp (2 tbsp) oil and 1/3 cup (2/3 cup) water. Cook, stirring often, until veggies are tender-crisp, 3-4 min.Add remaining ginger-garlic puree, remaining vegetarian oyster sauce and remaining soy sauce. Cook, stirring often, until fragrant and veggies have softened, 1-2 min.
Fluff rice with a fork, then stir in half the crispy shallots.Divide rice, veggies and tilapia between plates.Spoon buttery soy-honey sauce over tilapia.Sprinkle remaining crispy shallots over top.
