something tilapia *"Health Product Line balanced core*
with Veggies and Edamame-Lime Topping
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
300 g
Tilapia
(Contient: Tilapia)
½ tasse(s)
Boulgour
(Contient: Blé Peut contenir : Gluten)
56 g
Chou rouge, émincé
56 g
Mélange printanier
2 pièce(s)
Clémentine
7 g
Coriandre
4 cs
Sauce au gingembre
(Contient: Blé, Soya Peut contenir : Gluten, Crustacés, Oeuf, Poisson, Lait, Moutarde, Sésame, Sulfites)
9 g
Graines de sésame
(Contient: Sésame Peut contenir : Gluten, Oeuf, Lait, Moutarde, Sulfites, Soya, Noix, Arachides)
28 g
Noix de cajou, hachées
(Contient: Noix de cajou Peut contenir : Oeuf, Lait, Moutarde, Sésame, Sulfites, Soya, Arachides, Blé)
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Oeuf, Poisson, Lait, Moutarde, Sésame, Soya, Blé)
11 g
Mélange d'épices asiatique au sésame
(Contient: Sésame Peut contenir : Lait, Moutarde, Sulfites, Soya, Noix, Arachides, Blé)
Pas inclus dans votre livraison
½ cc
Sucre*
1.5 cs
Huile*
Instructions
- 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.
