with Bulgur and Tangy Ginger Sauce
Ingredients: Tilapia fillets • Clementine • Bulgur wheat (wheat) (durum wheat semolina) • Ginger sauce (soy, wheat) (water, sugars (brown sugar, glucose), vinegar, tomato paste, miso powder (fermented soybeans, salt), soy sauce (soybean, maltodextrin, salt), ginger, vegetable oil, modified corn starch, salt, garlic powder, spices, natural flavour (wheat, soy), xanthan gum, citric acid, potassium sorbate) • Red cabbage • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Cashews • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Asian sesame spice blend (sesame) (sesame seed, garlic powder, onion powder, spices, salt, orange peel, sugar, canola oil, silicon dioxide) • Sesame seeds • Cilantro.
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Tilapia
300 g
Bulgur Wheat
0.5 cup
Red Cabbage, shredded
56 g
Spring Mix
56 g
Clementine
2 unit(s)
Cilantro
7 g
Ginger Sauce
4 tbsp
Sesame Seeds
9 g
Cashews, chopped
28 g
White Wine Vinegar
1 tbsp
Asian Sesame Blend
11 g
Oil
1.5 tbsp
Sugar
2 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- To a small pot, add cabbage, vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt. Bring to a simmer over medium-high.
- Once simmering, cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat. Transfer cabbage, including pickling liquid, to a large bowl. Place in the fridge to cool.
- Peel clementines, then separate into segments.
- Roughly chop cilantro.
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds and cashews to the dry pan. Season with salt and pepper.
- Toast for 4-6 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Reheat the same pan over medium-high.
- While pan heats, pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with Asian Sesame Blend, salt and pepper.
- When hot, add 1 tbsp oil, then add tilapia. Pan-fry for 3-4 min per side, until tilapia is cooked through.** (NOTE: Don't crowd the pan; cook in 2 batches for 4 servings, using 1 tbsp oil per batch.) (TIP: Reduce heat to medium if tilapia starts to burn.)
- While tilapia cooks, to a medium bowl, add ginger sauce, 2 tbsp (1/4 cup) pickling liquid (from step 2) and 1/2 tbsp (1 tbsp) oil. Whisk to combine. (NOTE: This is your tangy ginger sauce.)
- Drain and discard remaining pickling liquid from cabbage.
- To the bowl of cabbage, add spring mix, clementines, half the toasted cashew-sesame mix and 2 tbsp (1/4 cup) tangy ginger sauce. Toss to coat.
- Stir half the cilantro into bulgur.
- Divide bulgur and salad between plates.
- Top with tilapia.
- Drizzle remaining tangy ginger sauce over top.
- Sprinkle remaining cilantro and remaining cashew-sesame mix over top.
660
kcal
Calories
25
g
Fat
4.5
g
Saturated Fat
72
g
Carbohydrate
21
g
Sugar
9
g
Dietary Fiber
42
g
Protein
75
mg
Cholesterol
850
mg
Sodium
0.5
g
Trans Fat
1100
mg
Potassium
125
mg
Calcium
4.5
mg
Iron
