Low-Cal Ginger-Glazed Fish Think eating light means eating boring? Not in our book!

our book! Our low-cal recipes have

all the punchy flavour and excitement you’d expect from us, and just 450 to 599
with Black Rice and Pickled Radish calories per serve.

30 minutes 2 Servings
WHAT WE SEND
• 125g black rice
• 40g radish
• 1 spring onion
• ginger
• basa fish pieces 4
• 50g mixed salad leaves
* The remainder of this ingredient won't be
1. Cook rice 2. Prep ingredients 3. Brown fish
used in this recipe.

WHAT YOU NEED Fill a medium saucepan three-quarters full Meanwhile, thinly slice the radish with a sharp Combine the ginger , white part of the spring
• 1¼ tbs white vinegar with water and bring to the boil. Cook the rice knife or mandoline. Thinly slice the spring onion, 1 tbs soy sauce, 1 tsp white vinegar and
• 1 tbs soy sauce 6 in the pan of boiling water for 22 mins or until onion, keeping the white and green parts 2 tsp honey in a bowl. Heat 1 tbs vegetable oil
• 2 tsp honey tender. Drain. separate. Peel and finely grate half the in a medium frypan over medium-high heat.
• 1 tbs vegetable oil ginger*. Put the radish and 1 tbs white vinegar Cook the fish for 2-3 mins each side until
in a bowl and toss to combine. Set aside to browned.
TOOLS pickle, tossing occasionally, until needed.
• medium saucepan
• mandoline (optional)
• fine grater
• medium frypan

Our veggies come straight from the farm,

so please wash them before cooking.

ALLERGENS
Fish (4), Soy (6). May contain traces of
other allergens.

NUTRITION PER SERVING

4. Glaze fish
Energy 420kcal, Fat 12.3g, Carbs 52.3g,
Protein 23.4g
Add the ginger mixture to the pan and cook,
turning the fish occasionally, for 1 min or until
the sauce is slightly reduced and the fish is
cooked through (see Kitchen 101). Remove the
pan from the heat.
5. Serve up
Drain the radish, reserving the pickling liquid.
Divide the fish, rice, salad leaves and pickled
radish among bowls. Drizzle with the pickling
liquid and any glaze remaining in the pan.
Scatter over the remaining spring onion and
enjoy!
6. Kitchen 101
Not sure if your fish is cooked through?
Simply use a fork or the tip of a knife to take a
peek inside the thickest part of the flesh; if it
comes apart easily, the fish is cooked.

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