Miso Butter Tilapia
- Tilapia
- Soy
- Sesame
- Sulphites
- Wheat
- Milk
- Crustaceans
- Mustard
- Sesame
- Sulphites
- Wheat
- Gluten
- Egg
- Milk
- Fish
- May contain traces of allergens
- Soy
- Tree nuts
- Peanuts
Flaky miso butter-roasted tilapia served over steamed rice, paired with tender bokchoy and vibrant edamame. A Savory, umami-packed dish that's light, nourishing, and full of comforting asian-inspired flavors
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May be present: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
1 unit(s)
Shanghai Bok Choy
56 g
Edamame
(Contains: Soy)
9 g
Sesame Seeds
(Contains: Sesame May be present: Mustard, Sulphites, Gluten, Egg, Milk, Soy, Tree nuts, Peanuts)
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May be present: Mustard, Sesame, Milk, Tree nuts, Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May be present: Gluten)
1 unit(s)
Radish
250 g
Microwaveable Rice
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- Cut bok choy into 1/2- inch pieces. Rinse bok choy leaves to wash away any dirt.
- Heat a large non-stick pan over medium-high.
- When hot, add sesame seeds to the dry pan. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate. - Carefully wipe pan clean.
- In a small microwave safe bowl, add 2 tbsp (4 tbsp) butter and microwave for 30 seconds. Whisk in miso stock concentrate and half the Moo Shu Spice Blend.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
- Brush half the miso butter over tilapia.
- To a foil-lined baking sheet, add tilapia. Broil in the middle of the oven for 6-8 min, until cooked through.**
- Massage the pouch of rice to separate the grains.
- Heat rice in the microwave for 2 min, as indicated on back of the package. (NOTE: If you don't have a microwave, stir-fry rice in a hot non-stick pan with a splash of water for 3 min, until heated through.)
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add 1 tbsp ( 2 tbsp) oil and edamame. Cook for 1-2 min, stirring occasionally. Add bok choy and remaining Moo Shu Spice Blend continue cooking for 2-3 min until tender-crisp. Season with salt and pepper.
- Add rice and spread into a single layer. Cook for 3-5 min, without stirring, until rice begins to brown. (NOTE: Keep an eye on it! Some charring adds flavour, but don't burn it! For 4 servings, cook in batches if needed.)
- Divide fried rice between plates.
- Divide tilapia between plates on top of rice.
- Spoon remaining miso butter on top of tilapia.
- Sprinkle with sesame seeds and crispy shallots.
