La demande doit comporter entre 2 et 50 caractères
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Circulaire actuelle Quality Foods - Valable à partir du 24.10 au 30.10 - Page n° 2

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Circulaire Quality Foods 24.10.2022 - 30.10.2022
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Les produits de cette circulaire

SNAPPER WITH TERIYAKI STYLE ASIAN GREENS DES Cook Time Serves ETUI 12-14 min HA Roasted snapper fillets served with à mix of bright green vegetables flavoured with teriyaki sauce and other accents. Serve the fish and vegetables with steamed rice. Ingredients 10 small broccoli florets 10 snap peas 1/4 cup teriyaki sauce 2 tbsp water 2 tsp brown sugar 1 tsp rice vinegar or cider vinegar 1 tsp finely grated fresh ginger, or 1/4 tsp dried ground ginger 1/2 tsp sesame oil 2 (140-170gr) snapper fillets (see Note) 1 tbsp orange juice Salt and ground white pepper, to taste 2 tsp vegetable oil 1/4 cup diced onion 1 baby bok choy, coarsely chopped 1or 2 green onions, depending on size, cut widthwise into 2 inch pieces 1/2 tsp comstarch Lemon slices for garnish (optional) Sriracha and roasted sesame seeds, to taste (optional; see Note) Note: If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions. Teriyaki sauce, such as Kikkoman brand the type used here, Sriracha and roasted sesame seeds are sold in our Asian foods aisle. Method 1. Bring a medium pot of water to a boil. Add broccoli and snap peas and cook two minutes, until bright green and firm/tender. Drain away the boiling water, and cool the vegetables with cold water. Drain away the cold water, and set vegetables on a plate. 2. Preheat oven to 400 F. Combine teriyaki sauce, 2 tbsp water, sugar, vinegar, ginger and sesame oil in a small bowl. Line a baking pan with parchment paper. Set on the snapper in a single layer. Drizzle snapper with orange juice; season with salt and pepper. Roast 10 to 12 minutes, or until cooked through 3. While fish cooks, place oil in a large skillet set over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the broccoli, snap peas, bok choy and green onion and cook and stir 2 to 3 minutes. Mix the cornstarch into the teriyaki sauce mixture, add to the skillet, bring to a simmer, and simmer 30 seconds. Turn heat under vegetables to low. 4. When snapper is cooked, set a fillet on each of 2 plates and top and surround with the teriyaki-sauced vegetables. Garnish with lemon slices, and serve with Sriracha and roasted sesame seeds, if using, for drizzling and sprinkling on the fish and vegetables at the table

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SNAPPER WITH TERIYAKI STYLE ASIAN GREENS DES Cook Time Serves ETUI 12-14 min HA Roasted snapper fillets served with à mix of bright green vegetables flavoured with teriyaki sauce and other accents. Serve the fish and vegetables with steamed rice. Ingredients 10 small broccoli florets 10 snap peas 1/4 cup teriyaki sauce 2 tbsp water 2 tsp brown sugar 1 tsp rice vinegar or cider vinegar 1 tsp finely grated fresh ginger, or 1/4 tsp dried ground ginger 1/2 tsp sesame oil 2 (140-170gr) snapper fillets (see Note) 1 tbsp orange juice Salt and ground white pepper, to taste 2 tsp vegetable oil 1/4 cup diced onion 1 baby bok choy, coarsely chopped 1or 2 green onions, depending on size, cut widthwise into 2 inch pieces 1/2 tsp comstarch Lemon slices for garnish (optional) Sriracha and roasted sesame seeds, to taste (optional; see Note) Note: If only large snapper fillets are available, buy one about 340 gram one, and cut into 2 portions. Teriyaki sauce, such as Kikkoman brand the type used here, Sriracha and roasted sesame seeds are sold in our Asian foods aisle. Method 1. Bring a medium pot of water to a boil. Add broccoli and snap peas and cook two minutes, until bright green and firm/tender. Drain away the boiling water, and cool the vegetables with cold water. Drain away the cold water, and set vegetables on a plate. 2. Preheat oven to 400 F. Combine teriyaki sauce, 2 tbsp water, sugar, vinegar, ginger and sesame oil in a small bowl. Line a baking pan with parchment paper. Set on the snapper in a single layer. Drizzle snapper with orange juice; season with salt and pepper. Roast 10 to 12 minutes, or until cooked through 3. While fish cooks, place oil in a large skillet set over medium-high heat. Add the onion and cook until softened, about 2 minutes. Add the broccoli, snap peas, bok choy and green onion and cook and stir 2 to 3 minutes. Mix the cornstarch into the teriyaki sauce mixture, add to the skillet, bring to a simmer, and simmer 30 seconds. Turn heat under vegetables to low. 4. When snapper is cooked, set a fillet on each of 2 plates and top and surround with the teriyaki-sauced vegetables. Garnish with lemon slices, and serve with Sriracha and roasted sesame seeds, if using, for drizzling and sprinkling on the fish and vegetables at the table
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