Sea Bream • Pan • 30′ • Easy
Poke bowl with sautéed Sea Bream and wild rice
- Preparation time
- 20
- Cooking time
- 30
- Difficulty level
- Easy
- Servings
- 4
Recipe Ingredients
Nutritional Value
| Nutrient | Per 100 g | Per 300 g |
|---|---|---|
| Energy (kcal) | 132 kcal | 461 kcal |
| Fat | 6.6 g | 23.2 g |
| Fat of which saturated | 1.1 g | 4 g |
| Fat of which saturated monounsaturated | 2 mg | 7.2 g |
| Fat of which saturated polyunsaturated | 2.40 mg | 8.4 g |
| Carbohydrates | 7.2 g | 22.1 g |
| Carbohydrates of which sugars | 2.7 g | 9.5 g |
| Dietary Fiber | 0.9 g | 3.2 g |
| Proteins | 11.3 g | 39.5 g |
| Salt | 0.51 g | 1.8 g |
| Vitamin D3 | 1.9 mcg | 7.3 mcg |
| Calcium | 40.6 mg | 142.1 mg |
| Iron | 0,7 mg | 2.5 mg |
Recipe Steps
-
Step .01
Remove the skin from the Sea Bream fillets and cut into large cubes.
-
Step .02
Steam the rice and divide between 4 bowls.
-
Step .03
Boil the snow peas or the edamame for 2-3 minutes, strain them and divide them among the bowls.
-
Step .04
Cut the peaches into 1 cm cubes and divide between the bowls.
-
Step .05
Heat the sesame oil and sauté the Sea Bream pieces.
-
Step .06
Divide them among the bowls.
-
Step .07
Sprinkle with spring onions and toasted sesame seeds.
-
Step .08
Whisk the lime juice, zest, and teriyaki sauce together.
-
Step .09
Serve the poke bowl with the dressing.
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