Savoury, aromatic ginger-scallion oil is a beloved Cantonese condiment that can be used raw, but for this dish, we're opting to stir it into hot oil for a mild but sizzling treatment. Adding layers of flavour could not be any easier with this sauce technique, and your dinner table will be better for it.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
280 g
Sea Bass
(Contains Sea bass)
¾ cup
Basmati Rice
113 g
Mushrooms
113 g
Sugar Snap Peas
2 unit(s)
Green Onion
30 g
Ginger
2 unit(s)
Garlic, cloves
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Sulphites, Milk, Gluten, Mustard, Sesame, Soy, Crustaceans, Tree nuts, Fish, Egg, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ unit(s)
Honey
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
½ tsp
Chili Flakes
2 tbsp
Unsalted Butter*
(Contains Milk)
5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*