Nutritionist's Pick: Asian Sesame Tilapia and Clementine Salad

Balanced

with Bulgur and Tangy Ginger Sauce

30 min

Difficulty: 1/3

Chinese

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Crustaceans

Gluten

Peanuts

Tilapia

Cashews

Sesame

Tree nuts

Fish

Tags

30-min-or-less

Classic-plates

Pan-asian-plates

Balanced

Ingredients

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

Preparation

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 clementine, 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 Spice 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 start to burn)

While tilapia cooks, to a medium bowl, add ginger sauce, 2 tbsp (4 tbsp) pickling liquid and 1/2 tbsp (1 tbsp) oil. Whisk to combine. (This is your tangy ginger sauce.)
Drain and discard remaining liquid from cabbage.
To the bowl of cabbage, add spring mix, clementines, half the toasted cashews-sesame mix and 2 tbsp (4 tbsp) tangy ginger sauce. Toss to coat.