Asian Sesame Tilapia and And Clementine Salad
with Bulgur and Tangy Ginger Sauce
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)
½ cup
Bulgur Wheat
(Contains: Wheat May contain traces of: Gluten)
56 g
Red Cabbage, shredded
56 g
Spring Mix
2 unit(s)
Clementine
7 g
Cilantro
4 tbsp
Ginger Sauce
(Contains: Wheat, Soy May contain traces of: Gluten, Crustaceans, Egg, Fish, Milk, Mustard, Sesame, Sulphites)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Gluten, Egg, Milk, Mustard, Sulphites, Soy, Tree nuts, Peanuts)
28 g
Cashews, chopped
(Contains: Cashews May contain traces of: Egg, Milk, Mustard, Sesame, Sulphites, Soy, Peanuts, Wheat)
1 tbsp
White Wine Vinegar
(Contains: Sulphites May contain traces of: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
11 g
Asian Sesame Blend
(Contains: Sesame May contain traces of: Milk, Mustard, Sulphites, Soy, Tree nuts, Peanuts, Wheat)
Not included in your delivery
½ tsp
Sugar*
1.5 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
- Peel clementine, then separate into segments.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds and cashews to the dry pan. Season with salt and pepper.
- Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
Transfer to a plate.
- Reheat the same pan over medium-high.
- While pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with Asian Sesame Spice Blend, salt and pepper.
- When hot, add 1/2 tbsp (1 tbsp) oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.**
- While tilapia cooks, to a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1/2 tbsp (2 tbsp) oil. Whisk to combine. (This is your tangy ginger sauce.)
- Drain and discard remaining liquid from cabbage.
- To the bowl of cabbage, add spring mix, clementines, half the toasted cashews-sesame mix and 2 tbsp (4 tbsp) tangy ginger sauce. Toss to coat.
- Stir half the cilantro into bulgur.
- Divide bulgur, and salad between bowls/ plates.
- Top with tilapia.
- Drizzle remaining tangy ginger sauce over top.
- Sprinkle remaining cilantro and remaining cashew-sesame mix over top.
