Difficulty:  Easy

Ready in: 35 minutes


Nutritional facts (est. per serving):

1164 kCal

17g fat

227g carb

46g protein

11g dietary fiber


Tools you will need:

Pot with lid

Baking sheet

Large non-stick pan

Tin foil


This Box Includes:

White Fish

Jasmine Rice

Toasted Sesame Seeds


Spring Onion

Soy Sauce


Rice Vinegar

Vegetable Oil*

Salt to Taste*


Cooking Instructions:

  1. Preheat the oven to 180 degrees Celsius. Wash and dry the fresh produce.
  2. Add the rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 minutes or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
  3. Add the broccoli to a baking tray with 2 tbsp vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 10-15 minutes or until crispy.
  4. Trim, then slice the spring onion finely.
  5. Heat a large pan with 2 tbsp vegetable oil over a medium-high heat. Once hot, add the fish fillets and cook for 3-4 minutes on each side or until cooked through. Your fish is cooked when it turns opaque and flakes easily.
  6. Once done, remove the pan from the heat, transfer the fish fillets to a plate and cover in tin foil until serving. Clean the pan.
  7. To prepare the teriyaki sauce - add the soy sauce, rice vinegar and honey. Return the pan to a medium heat and cook the sauce for 2-3 minutes or until a sticky sauce has formed. Mix the sauce well to make sure it doesn't burn.
  8. Serve the fish with the roasted broccoli and rice to the side. For fancy presentation, press the rice into small bowls and turn out. Spoon the teriyaki sauce over everything and garnish with the chopped spring onion and sesame seeds. Enjoy!


Fish Teriyaki with Broccoli and Rice

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