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Baked teriyaki sesame sea bream & pilaf rice
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250g basmati rice
1 bunch salad onions, finely chopped
1 large red chilli, finely chopped
800ml Knorr Paprika & Sundried Tomato Stock Pot
2 x 180g packs Waitrose Sea Bream Fillets
4 tbsp Kikkoman Teriyaki Sauce With Sesame
150g spring greens, finely shredded
100g frozen peas
2 tbsp sesame seeds
1. Preheat the oven to 180ºC, gas mark 4. Put the rice in a roasting tin about 25x35cm. Add the salad onions and chilli, then pour in the stock. Carefully place in the oven and bake for 20 minutes.
2. Meanwhile, put the bream fillets in a shallow dish and pour over the teriyaki sauce, brushing it all over the fish. Cover and chill while the
rice is cooking.
3. Stir the spring greens and peas into the rice, then place the fish fillets on top. Spoon over any of the sauce left in the dish, then sprinkle the sesame seeds over the fish.
4. Bake for 8-10 minutes until the fish is cooked though and opaque and the rice is tender and has absorbed all the liquid.
Typical values per serving:
This recipe was first published in November 2020.