Smart Gingery-Hoisin Tilapia
with Super Crunch Salad and Peanut-Lime Dressing
Known as the Asian BBQ sauce, hoisin sauce pulls double duty in this recipe to bring subtle sweetness to both sauteed tilapia and peanut-lime dressing. This salad is equal parts exciting and delicious!
Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount.
Calorie Smart (650kcal or less) is based on a per serving calculation of the recipe's kilocalorie amount.
Ingredients: Tilapia fillets • Sweet bell pepper • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Radish • Hoisin sauce (sugars (sugar, glucose, fancy molasses), water, tomato paste, soy sauce (soybean, maltodextrin, salt) vinegar, modified corn starch, rice vinegar, tahini (sesame), salt, soybean oil, sesame oil, mustard, garlic powder, onion powder, spices, natural flavour, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) (soy, sesame, mustard) • Limes • Carrots • Peanut butter (peanuts, sugar (sugar, cane sugar, corn maltodextrin), soybean oil, hydrogenated vegetable oil (cotton seed oil, rapeseed oil), palm oil, salt, mono- and diglycerides) (peanut) • Green onion • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
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)
113 g
Spring Mix
1 unit(s)
Sweet Bell Pepper
56 g
Carrot, julienned
1 unit(s)
Lime
2 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
1 unit(s)
Peanut Butter
(Contains: Peanuts)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Wheat, Sulphites May contain traces of: Milk, Tree nuts, Sulphites, Wheat, Sesame, Soy, Mustard, Peanuts, Triticale)
2 tbsp
Seasoned Rice Vinegar
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Wheat, Sesame, Egg, Soy, Mustard, Fish)
3 unit(s)
Radish
Not included in your delivery
1 tbsp
Oil*
2 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Thinly slice radishes.
- Add radish, carrots, vinegar, 1 tbsp (2 tbsp) water and 2 tsp (4 tsp) sugar to a small pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min.
- Transfer radish and carrots, including liquid, to a large bowl. Set aside in the fridge to cool.
- Add peanut butter packets and 1 cup warm water (same for 4 ppl) to a small bowl to soften.
- Zest, then juice lime.
- Core, then thinly slice pepper.
- Thinly slice green onions, keeping whites and greens separate.
- Remove peanut butter from bowl and discard water.
- Add peanut butter, half the hoisin sauce, 1 tbsp (2 tbsp) lime juice, and 1/2 tbsp (1 tbsp) oil to the same bowl. Season with salt and pepper. Whisk until smooth.
- Pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces.
- Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then tilapia, Moo Shu Spice Blend and green onion whites. Cook, stirring occasionally, until tilapia turns opaque, 3-5 min**.
- Remove from heat. Add lime zest and remaining hoisin sauce. Season with salt and pepper. Stir to mix.
- Strain and discard all pickling liquid from radish and carrots. Add peppers, spring mix, cucumbers and peanut-lime dressing to radish and carrots. Toss to coat.
- Divide salad between plates.
- Top with tilapia.
- Sprinkle crispy shallots and remaining green onions over top.
If you've opted to get tilapia, pat tilapia dry with paper towels. Cut into 1 1/2-inch pieces. Cook in the same way the recipe instructs you to cook the shrimp, increasing cooking time to 3-5 min**, until tilapia turns opaque. Follow the rest of the recipe as written.
