Double Crispy Fish Poke Bowl
with bang bang sauceCalories
:
1129 kcalProtein
:
43.3g proteinTotal
:
10 minutesDifficulty
:
EasySuper Quick
Allergens:
- Cereals containing gluten
- Fish
- Soya
- Wheat
- Sulphites
- Egg
- Mustard
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
Serving amount
250 grams
Breaded Fish Burger
(Contains: Cereals containing gluten, Fish, Soya, Wheat)
1 unit(s)
Mango
1 unit(s)
Chilli
80 grams
Frozen Edamame Beans
(Contains: Soya)
1 unit(s)
Carrot
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
50 grams
Mayonnaise
(Contains: Egg, Mustard)
150 grams
Rice
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Nutrition Values
Energy (kJ)4723 kJ
Energy (kcal)1129 kcal
Fat42 g
of which saturates6.7 g
Carbohydrate143.8 g
of which sugars27.1 g
Dietary Fiber13.2 g
Protein43.3 g
Salt2.2 g
Trans Fat0.2 g
Potassium388 mg
Calcium40 mg
Iron1.1 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 Sheet with Baking Paper
•Colander
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Rinse the rice to remove excess starch.
- Boil a large pot of salted water for the rice.
- Once boiling, add the rice and cook for 10-12 mins.
- Drain in a sieve and pop back in the pot. Cover with a lid and leave to the side until ready to serve.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, place the fish burgers on a lined baking tray.
- When the oven is hot, bake on the middle shelf until lightly golden, 10-15 mins. IMPORTANT: Ensure they're piping hot throughout.
3
- Trim the carrot, then coarsely grate. Mix the carrot with the apple cider vinegar and ½ tsp sugar (per 2P) in a small bowl.
- Peel the mango. Slice down either side of the stone and remove the flesh. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
- Halve the chilli and discard the core and seeds. Finely slice (use less if you'd like things milder).
4
- In a small bowl, mix the sweet chilli sauce and mayo together.
- Season to taste with salt and pepper.
5
- Once the fish burgers are cooked, remove from the oven and cut into quarters.
6
- Divide the rice between bowls.
- Top the rice with the crispy fish, mango, edamame beans, grated carrot and sliced chilli.
- Drizzle over the bang bang sauce.
