Tomato Toman Bento

@bento.o.d

30-45 mins

Ingredients
  1. 100g of thawed Toman fish slices
  2. 1/2 tbsp of light soy sauce
  3. 1 clove of minced garlic
  4. 50g of broccoli
  5. 10g of baby corn
  6. 1 tbsp of salted butter
  7. 1 chopped shallot
  8. 2 tbsp of ketchup
  9. 2 tbsp of broth (or water)
  10. 80g of tomato chunks
  11. 60g of cooked white rice
  12. 1/2 tbsp of sesame oil
  13. 1 tbsp of roasted sesame seeds
  14. 1 tsp of finely chopped spring onion
Steps
  1. Marinate thawed fish slices with light soy sauce and minced garlic for at least 30 minutes.
  2. In the meantime, cook broccoli and baby corn in a pot of boiling water for 5 minutes until the vegetables soften slightly.
  3. After 5 minutes, drain the water and allow the vegetables to cool. Then, chop them into smaller pieces.
  4. Transfer the chopped vegetables to a bowl and add salted butter. Mix until all the vegetables are evenly coated with butter and set them aside.
  5. To a heated and oiled pan, add chopped shallot. Sauté until fragrant.
  6. Once fragrant, add marinated fish slices to the pan. Pan-fry the fish slices for 2 minutes on each side until cooked through. Remove the cooked fish slices from the pan and set them aside.
  7. Add tomato chunks to the pan and allow them to cook in the pan for 3-4 minutes on low heat, stirring once in a while.
  8. In a saucer, mix ketchup with broth until well-combined. Pour the sauce mix into the pan and allow it to bubble for 1 minute.
  9. After which, add the cooked fish slices to the sauce and fold gently. Allow the Tomato Toman to bubble for another minute.
  10. In a bowl, mix cooked white rice with sesame oil and sesame seeds until well-combined. Using a spoon, transfer the sesame rice to the center of a box and create an indent in the rice.
  11. Next, fill the indent with Tomato Toman and garnish with spring onion.
  12. Finally, fill the remaining area of the box with buttered vegetables.
  13. Cover the lunchbox and it’s ready to be enjoyed at school / work / wherever you’re going!

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