Warm Tilapia Poke-Style Bowls
with Corn, Cabbage and Spicy Mayo
We're making some changes to a beloved bowl style and upping the heat (just a little!) to create a warm version. This dish features all the fresh elements of the poke bowl, along with the addition of tasty fish and charred corn.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Tilapia
(Contains Tilapia)
2 unit
Green Onion
1 unit
Mini Cucumber
113 g
Corn Kernels
113 g
Red Cabbage, shredded
¾ cup
Sticky Rice
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Egg, Fish, Milk, Mustard, Sesame, Sulphites, Wheat, Crustaceans)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Spicy Mayo
(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Pepper*
0.13 tsp
Salt*
½ tbsp
Sugar*
Nutrition Values
Utensils
Instructions
- Add sticky rice to a medium pot, then cover rice with cold water. Using your hand, swirl to rinse rice.
- Pour off cloudy water and refill with cold water. Repeat until water rinses clear.
- Add 1 1/4 cups (2 1/2 cups) fresh water. Bring to a boil over high heat.
- Once boiling, cover and reduce heat to medium-low. Cook until rice is tender and water is absorbed, 12-15 min.
- Remove the pot from heat. Set aside, still covered, for 5 min.
- Meanwhile, cut cucumber into 1/4-inch half-moons.
- Thinly slice green onions.
- Pat tilapia dry with paper towels. Season with salt and pepper.
- Cut each filet in half crosswise
- Whisk together 1/2 tbsp (1 tbsp) sugar, soy sauce mirin blend and half the sesame oil in a medium bowl.
- Toss together cabbage, cucumbers and half the green onions in another medium bowl.
- Add half the soy mixture to slaw, then toss to combine. (NOTE: Reserve remaining soy mixture for coating the tilapia!) Season with salt and pepper, to taste.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) oil, then corn. Do not stir. Cover and cook, stirring once halfway through, until corn is dark golden-brown, 5-6 min.
- Transfer charred corn to a plate and set aside.
- Heat the same pan over medium.
- When hot, add remaining sesame oil, then tilapia.
- Cook until tilapia is opaque and cooked through, 3-4 min per side.**
- Add remaining soy mixture to the pan with tilapia. Cook, stirring often, until mixture thickens slightly and coats fish, 1-2 min.
- Fluff rice with a fork, then stir in remaining green onions. Season with salt, to taste.
- Divide rice, corn and slaw between bowls. Top with fish and drizzle any remaining soy glaze from the pan over top.
- Drizzle with spicy mayo.
If you've opted to get tilapia, pat tilapia dry with paper towels. Season with salt and pepper. Cut each filet in half crosswise.
Heat the same pan (from step 4) over medium. When hot, add remaining sesame oil, then tilapia. Cook until tilapia is opaque and cooked through, 3-4 min per side.** Add remaining soy mixture to the pan with tilapia. Cook, stirring often, until mixture thickens slightly and coats fish, 1-2 min.
