Sticky Hoisin-Glazed Sea Bass

Name: Sticky Hoisin-Glazed Sea Bass with Roasted Veggies
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 280 g Sea Bass; 9 g Sesame Seeds; 2 tbsp Ginger-Garlic Puree; ¾ cup Basmati Rice; 1 unit(s) Sweet Bell Pepper; 113 g Sugar Snap Peas; 3 tbsp Seasoned Rice Vinegar; 2 unit(s) Green Onion; 4 tbsp Hoisin Sauce; 1 tbsp Oil*; ¼ tsp Salt*; 0.13 tsp Pepper*

with Roasted Veggies

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Roasted sea bass gets a hoisin-flavoured lacquering, while your veggies roast right alongside buttery rice that soaks up all the juices.

Ingredients: Chicken breast • Purple sweet potato • Green beans • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • 35% cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Lemon • Shallot • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Chives • Garlic salt (salt, garlic powder, silicon dioxide)

Tags:

New

Allergens:

Sea bass

•Sesame

•Mustard

•Soy

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

280 g

Sea Bass

9 g

Sesame Seeds

2 tbsp

Ginger-Garlic Puree

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

113 g

Sugar Snap Peas

3 tbsp

Seasoned Rice Vinegar

2 unit(s)

Green Onion

4 tbsp

Hoisin Sauce

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values

Calories590 kcal

Fat24 g

Saturated Fat2 g

Carbohydrate89 g

Sugar21 g

Dietary Fiber4 g

Protein36 g

Cholesterol55 mg

Sodium1380 mg

Potassium800 mg

Calcium75 mg

Iron4.5 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 the delivered box, depending on your region.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Small Bowl

•Parchment Paper

•Silicone Brush

•Baking Sheet

Cooking Steps

Before starting, preheat oven to 450˚F.
Wash and dry all produce.
To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and liquid is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, heat a large non-stick pan, over medium-high. When hot, add sesame seeds. Toast for 2-3 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn.)
Transfer to a plate.

Meanwhile, trim snap peas.
Core, then cut pepper into 1/4-inch slices.
Thinly slice green onions.
In a small bowl, combine half the ginger-garlic puree and hoisin.

To a parchment-lined baking sheet, add peppers, snap peas, remaining ginger-garlic puree and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine.
Pat sea bass dry with paper towels. Season with salt and pepper.
Add sea bass to the tray with veggies. Brush sea bass with hoisin mixture, then sprinkle with toasted sesame seeds.
Roast sea bass and veggies in the top of the oven for 10-12 min, until sea bass is cooked through and veggies are tender.**