avec boulgour et sauce au gingembre
Allergens
Tags
Tilapia
300 g
Boulgour
0.5 cup
Chou rouge, émincé
56 g
Mélange printanier
56 g
Clémentine
2 unit(s)
Coriandre
7 g
Sauce au gingembre
4 tbsp
Graines de sésame
9 g
Noix de cajou, hachées
28 g
Vinaigre de vin blanc
1 tbsp
Mélange d'épices asiatique au sésame
11 g
Huile
1.5 tbsp
Sucre
2 tsp
Sel
0.125 tsp
Poivre
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 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.
- 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
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