Bulgogi Glazed Basa on Garlic Rice
with baby corn and bell pepperCalories
:
588 kcalProtein
:
35.1g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Calorie Smart
Allergens:
- Soya
- Wheat
- Cereals containing gluten
- Fish
- Sesame
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Bulgogi Sauce
(Contains: Soya, Wheat, Cereals containing gluten, Fish, Sesame)
150 grams
Jasmine Rice
150 grams
Baby Corn
2 unit(s)
Garlic
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
10 grams
Sesame Seeds
(Contains: Sesame)
240 grams
Basa
(Contains: Fish)
1 unit(s)
Bell Pepper
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2462 kJ
Energy (kcal)588 kcal
Fat16.5 g
of which saturates2.9 g
Carbohydrate82.4 g
of which sugars15.6 g
Dietary Fiber5.4 g
Protein35.1 g
Salt2.2 g
Potassium303.2 mg
Calcium15.5 mg
Iron0.5 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 your delivered box.
Utensils
•Baking Tray
•Garlic Press
•Grater
•Pot with Lid
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch. Peel and grate the garlic (or use a garlic press). Place a pot over medium-high heat with a drizzle of oil.
- When hot, add the garlic and fry for 1 min. Stir in the rice with some salt and 300ml cold water (per 2P) for the rice and bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid. Leave to cook for 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- In a small bowl, toss the fish fillets with the bulgogi sauce and season with salt and pepper.
- Lay the fish fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
- When the oven is hot, roast the fish on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
3
- While the fish is cooking, halve the baby corn lengthways.
- Halve, deseed and thinly slice the bell pepper.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the remaining bulgogi sauce, baby corn and bell pepper fry for 6-8 mins, until charred. Season to taste with salt and pepper.
4
- Once cooked, divide the rice between bowls.
- Top with the glazed fish and serve with the baby corn alongside.
- Sprinkle the sesame seeds over the top.
