Caribbean Seabream with Tropical Mango Salsa

Name: Caribbean Seabream with Tropical Mango Salsa and Coconut Jasmine Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 330 Grams of Seabream; 2 Grams of Smoked paprika powder; 4 Grams of Garlic onion powder; 2 Grams of Dried thyme; 4 Grams of Cajun spice; 2 Grams of Coriander powder; 1 Grams of Cinnamon powder; 5 Grams of Coconut sugar; 1 Tsp of Salt; 1 Tsp of Black pepper; 2 Tbsp of Vegetable oil; 2 Piece of Lime; 15 ML of Apple cider vinegar; 15 Grams of Fresh coriander; 40 Grams of Spring onion; 150 Grams of Cherry tomatoes; 1 Piece of Cucumber; 1 Piece of Mango; 1 Piece of Small red chilli; 1 Tsp of Salt; 150 Grams of Jasmine rice; 10 ML of Coconut oil; 10 Grams of Desiccated coconut; 1 Tsp of Salt; 300 ML of Water

and Coconut Jasmine Rice

This dish will wake your taste buds up! Full of colour and refreshing citrus flavours while mangoes are in season!

138 Reviews

Cals 686 · Prot 50 · Carbs 114 · Fat 11

Tips for Kids

Global Eats

35 min

Caribbean Seabream with Tropical Mango Salsa and Coconut Jasmine Rice

This dish will wake your taste buds up! Full of colour and refreshing citrus flavours while mangoes are in season!

138 Reviews

Cals 686 · Prot 50 · Carbs 114 · Fat 11

Tips for Kids

Global Eats

Ingredients

Caribbean Fish

Seabream 6*

330 Grams

Smoked paprika powder

2 Grams

Garlic onion powder

4 Grams

Dried thyme

2 Grams

Cajun spice

4 Grams

Coriander powder

2 Grams

Cinnamon powder

1 Gram

Coconut sugar

5 Grams

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetable oil

2 Tbsp

Salsa

Lime

2 Piece

Apple cider vinegar

15 ML

Fresh coriander

15 Grams

Spring onion

40 Grams

Cherry tomatoes

150 Grams

Cucumber

1 Piece

Mango

1 Piece

Small red chilli

1 Piece

Salt

0.5 Tsp

Rice

Jasmine rice

150 Grams

Coconut oil

10 ML

Desiccated coconut

10 Grams

Salt

0.5 Tsp

Water

300 ML

Allergens

*6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2870 / 686
Fats (g)	10.9
of which saturated (g)	5.9
Carbohydrates (g)	114
of which sugars (g)	26.7
Fibers (g)	9.5
Proteins (g)	50.2
Salt (g)	0.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Make coconut rice

Rinse and drain the rice.
Bring a pot with a lid to medium heat.
Add the coconut oil and desiccated coconut.
Fry for 15 sec until lightly toasted and fragrant.
Add the rice, a pinch of salt and the measured water and bring to a boil over a high heat.
Once boiling, reduce the heat to low, cover, and cook for 12-14 min or until the water is absorbed and the rice is tender.
Once cooked, remove the pot from the heat and keep covered until serving.

2 Marinate fish

In a small bowl, combine the cajun spice (spicy!), smoked paprika, garlic onion powder, dried thyme, coriander powder, cinnamon powder, coconut sugar, a pinch of salt and pepper and a generous drizzle of oil.
Mix into a thick paste.
Pat the seabream fillets dry with kitchen paper, transfer to a plate skin side down, and spread the spice paste on the fillets.
Set aside.

Tip! If cooking for kids, you can reserve a plain portion of the fish without the marinade.

3 Make mango salsa

Zest one lime, cut in half, and squeeze the juice into a mixing bowl. Add the apple cider vinegar.
Finely chop the coriander (stems included).
Trim and chop the spring onions.
Cut the cherry tomatoes in half.
Finely chop the cucumber.
Cut the mango, scoop out the flesh with a spoon and finely chop.
Thinly slice the red chilli (spicy!).
Mix everything in the bowl. Season with a pinch of salt to taste.

Tip! If cooking for kids, reserve a portion of mango, cucumbers, and cherry tomatoes to the side.

4 Fry fish

Heat a large non-stick pan with a drizzle of oil over a medium-high heat.
Once hot, add the seabream, flesh-side down and fry for 1-2 min.
Flip over to the skin-side down and fry for 2-3 min further until crispy and the fish is cooked through and flakey.
Alternatively, you can bake the fish in the oven at 200°C/180°C fan for 12-15 min until cooked through and flakey.

Tip! Due to the sugar content in the spice mix, it's normal for the fish to caramelise and develop a crust. Keep an eye on the cooking time.