Speedy Middle-Eastern Fish Bowl
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Speedy Middle-Eastern Fish Bowl

Speedy Middle-Eastern Fish Bowl

with Turmeric Rice and Yogurt Sauce

Tags:
Quick
Allergens:
Tilapia
•Sulphites
•Wheat
•Milk

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.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

300 g

Tilapia

(Contains Tilapia)

¾ cup

Basmati Rice

4 g

Cumin-Turmeric Spice Blend

(May contain Mustard, Peanuts, Wheat, Milk, Soy, Sulphites, Sesame, Tree nuts, Triticale)

4 g

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

7 g

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Mini Cucumber

113 g

Baby Tomatoes

1 tbsp

White Wine Vinegar

(Contains Sulphites)

7 g

Parsley

28 g

Crispy Shallots

(Contains Wheat May contain Gluten)

3 tbsp

Yogurt Sauce

(Contains Milk)

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Nutrition Values

Calories530 kcal
Fat12 g
Saturated Fat6 g
Carbohydrate73 g
Sugar4 g
Dietary Fiber4 g
Protein40 g
Cholesterol80 mg
Sodium840 mg
Trans Fat0 g
Potassium850 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1
  • Before starting, preheat the broiler to high. 
    Wash and dry all produce. 
  • Heat a medium pot over medium heat.
  • While pot heats, using a strainer, rinse rice until water runs clear.
  • When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt. Add rice and Cumin-Turmeric Spice Blend. Cook 1 min, stirring constantly, until fragrant.
2
  • Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) garlic salt. Bring to a boil over high.
  • Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside, still covered.
3
  • Meanwhile, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible.
  • To an unlined baking sheet, add tilapia.  Season with salt, pepper and Shawarma Spice Blend. Brush with 1 tsp (2 tsp) oil. Roast for 4-5 min per side until golden and crisp. 
4
  • Meanwhile, cut cucumbers into 1/4-inch half-moons. 
  • Halve tomatoes. 
  • Roughly chop parsley.
  • To a medium bowl, add vinegar, 1 tbsp (2 tbsp) oil, 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine. 
  • Add cucumbers, tomatoes and half the parsley. Toss to combine. 
5
  • Fluff rice with a fork. Stir in remaining parsley and half the crispy shallots. 
  • Divide rice, rish and salad bewtween plates. 
  • Drizzle over Yogurt Sauce. 
  • Sprinkle remaining crispy shallots over fish.
6
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