Circulaire actuelle Quality Foods - Valable à partir du 24.10 au 30.10 - Page n° 2

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rice fish oven pot oil juice orange juice fresh bowl fillet slice roasted ground vegetable sugar water pepper orange lemon sesame seed ginger broccoli

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