Sticky Hoisin-Glazed Sea Bass
with Roasted Veggies- Sea bass
- Sesame
- Mustard
- Soy
- Soy
- Sulphites
- Tree nuts
- Egg
- Gluten
- Milk
- Mustard
- Peanuts
- May contain traces of allergens
- Fish
- Sesame
- Wheat
- Crustaceans
Roasted sea bass gets a hoisin-flavoured lacquering, while your veggies roast right alongside buttery rice that soaks up all the juices. Ingredients: Chicken breast • Purple sweet potato • Green beans • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Garlic salt (salt, garlic powder, silicon dioxide)
Ingredients
280 g
Sea Bass
(Contains: Sea bass)
9 g
Sesame Seeds
(Contains: Sesame May be present: Soy, Sulphites, Tree nuts, Egg, Gluten, Milk, Mustard, Peanuts)
2 tbsp
Ginger-Garlic Puree
(May be present: Soy, Sulphites, Milk)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
113 g
Sugar Snap Peas
3 tbsp
Seasoned Rice Vinegar
(May be present: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
2 unit(s)
Green Onion
4 tbsp
Hoisin Sauce
(Contains: Mustard, Sesame, Soy May be present: Crustaceans, Egg, Fish, Gluten, Milk, Sulphites, Wheat)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450˚F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Meanwhile, using a strainer, rinse rice until water runs clear.
- Add rice to the boiling water, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan, over medium-high. When hot, add sesame seeds. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
- Transfer to a plate.
- Meanwhile, trim snap peas.
- Core, then cut pepper into 1/4-inch slices.
- Thinly slice green onions.
- In a small bowl, combine half the ginger-garlic puree and hoisin.
- To a parchment-lined baking sheet, add peppers, snap peas, remaining ginger-garlic puree and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
- Pat sea bass dry with paper towels. Season with salt and pepper.
- Add sea bass to the tray with veggies. Brush sea bass with hoisin mixture, then sprinkle with toasted sesame seeds.
- Roast sea bass and veggies in the top of the oven for 10-12 min, until sea bass is cooked through and veggies are tender.**
- Add rice vinegar and half the green onions to rice. Fluff rice with fork.
- Divide rice mixture, veggies and fish between plates.
- Sprinkle remaining green onions over sea bass.
