Protein Swap | Going Viral: Spicy Bang Bang Tilapia
with Jasmine Rice & Buttermilk Slaw
Cooking time
15 minutes
Servings
2/4
Calories
450 /serving
You saw a mouth-watering recipe on socials, you saved it on your phone but you never actually got all the ingredients to prepare it? We’re making this yummy internet hit happen IRL in just 15 minutes, spotlighting pan-crisped tilapia drizzled with a lusciously fiery sauce.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 300g Coleslaw mix
- 1 Scallion
- 20g Cornstarch
- 625g Mayonnaise
- 227g Pre-cooked jasmine rice
- 1g Garlic powder
- 30ml Rice vinegar
- 15ml Sambal oelek
- 30ml Sweet chili sauce
- 30ml Buttermilk
Contains: Eggs • Milk • Sulphites • Tilapia
You will need:
Large pan (non-stick if possible)
Microwave
Oil
Salt & pepper (S&P)
Total Fat
9 g
Saturated Fat
2 g
Sodium
580 mg
Total Carb
58 g
Sugars
14 g
Protein
33 g
Fibre
2 g
Preparation
Make the slaw & sauce
- In a medium bowl, combine the coleslaw mix, buttermilk, all but 1 tsp of the vinegar (double for 4 portions), a drizzle of oil and S&P.
- In a small bowl, combine the mayo, chili sauce, sambal oelek and remaining vinegar.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the garlic powder and S&P.
- Transfer to a bowl and slowly add the cornstarch; toss well.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium-high.
- Add the shrimp* and cook, 1 to 2 min. per side, until golden and cooked through.
Warm the rice
- Meanwhile, poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
- Transfer to a bowl; season with S&P.
Finish & serve
- Thinly slice the scallion crosswise.
- Divide the rice and slaw between your bowls.
- Top with the shrimp.
- Drizzle with the sauce.
- Garnish with the scallion. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
