Cal Smart Ginger Miso-Glazed Tilapia and Shrimp
with Ginger-Garlic Veggies
Miso adds savoury umami flavour to any dish! Combined with butter, soy sauce and honey, it becomes an irresistible glaze. Veggies tossed with ginger and garlic further complement this union of flavours!
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.
Ingredients
300 g
Tilapia Fillets
(Contains Tilapia)
2 tsp
Miso Broth Concentrate
(Contains Soy)
4 tbsp
Ginger-Garlic Puree
(Contains Soy, Wheat)
1 unit
Shanghai Bok Choy
1 unit
Carrot
2 tbsp
Ginger-Garlic Puree
1 unit
Green Onion
¾ cup
Basmati Rice
285 g
Shrimp
(Contains Shrimp)
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, separate bok choy leaves, then cut into 1-inch pieces. Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.Thinly slice green onion.Melt 1/2 tbsp (1 tbsp) butter in a small microwavable bowl. Add miso broth concentrate, 1 tbsp (2 tbsp) ginger sauce and 1/2 tbsp (1 tbsp) ginger-garlic puree to the bowl with melted butter, then stir to combine.
Heat a large non-stick pan over medium-high heat.When hot, add carrots and 1/2 cup (3/4 cup) water. Season with salt and pepper. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1 tbsp (2 tbsp) butter, then bok choy. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add remaining ginger-garlic puree and remaining ginger sauce. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper, to taste.Transfer veggies to a plate. Cover to keep warm.
Meanwhile, pat tilapia dry with paper towels.Drain, rinse then pat shrimp dry.Arrange tilapia and shrimp on a foil-lined baking sheet. Season tilapia with salt and pepper, then spread miso glaze over top.Season shrimp with salt and pepper, then drizzle 1 tbsp oil over top.Broil tilapia and shrimp in the middle of the oven until cooked through, 5-6 min.**
Add half the green onions to the pot with rice, then fluff with a fork.Divide rice between bowls. Top with veggies, then tilapia and shrimp. Sprinkle remaining green onions over top.
