Soy and Ginger Double Sesame Salmon
with tender pak choi4.5(17)
Calories
:
908 kcalProtein
:
53.2g proteinTotal
:
25 minutesDifficulty
:
EasyQuick
Allergens:
- Fish
- Sesame
- Wheat
- Cereals containing gluten
- Soya
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
400 grams
Salmon
(Contains: Fish)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 unit(s)
Pak Choi
150 grams
Jasmine Rice
1 unit(s)
Garlic
1 unit(s)
Ginger
1 unit(s)
Carrot
150 grams
Green Beans
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3798 kJ
Energy (kcal)908 kcal
Fat46.7 g
of which saturates9.6 g
Carbohydrate76.3 g
of which sugars9.6 g
Dietary Fiber7.8 g
Protein53.2 g
Cholesterol160 mg
Salt1.7 g
Potassium404.3 mg
Calcium107.9 mg
Iron2 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch.
- Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid. Stir in the rice and bring to the boil.
- Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
- Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Peel and grate the ginger and garlic.
- Trim the carrot. Chop into roughly 1cm wide, 5cm long batons.
- Trim the pak choi, then thinly slice lengthways.
- Trim the green beans and cut into thirds.
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the carrot, pak choi, green beans and cook until just tender, 5-6 mins.
- Add the garlic and cook until fragrant, 1 min. Season with a pinch of salt and pepper.
- Transfer the veg to a medium bowl and cover to keep warm.
4
- Return the pan to high heat with a drizzle of sesame oil.
- Pat the fish dry with kitchen paper. Toss with the soy sauce.
- Once hot, add the fillets to the pan, skin-side down.
- Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
5
- When the fish is almost cooked, add another drizzle of oil and the ginger to coat.
- Cook for another 1-2 mins.
6
- Divide the rice and garlic veg between bowls.
- Top with the soy-glazed fish and spoon over any glaze remaining in the pan.
- Sprinkle over the sesame seeds.
