Tamarind Glazed Arctic Char

with Braised Eggplant and Cumin Rice

30 min

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Contains: Fish and Soy.

May Contain: Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Sulphites, and Tree Nuts.

What We'll Send

Arctic Char
Basmati Rice
Chinese Eggplant
Maple Syrup
Cumin Seeds
GF Soy Sauce
Tamarind Concentrate
Chipotle Pepper in Adobo Sauce
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 649
Fat 36g
Protein 31g
Carbohydrates 46g

Cooking Directions


Cook Rice
- Rinse and drain basmati rice in a fine mesh sieve.
- Add rice to a small pot with 1 1/4 cups salted water, 1 tbsp. butter and cumin seeds.
- Bring to a boil, reduce heat to low and cover with a lid.
- Cook for 12–15 minutes or until grains are tender.


Prepare Tamarind Glaze
- In a small bowl, mix together tamarind concentrate, maple syrup, chipotle pepper to taste, half of the garlic and a pinch of salt.
- Set aside for Step 5.


Prepare Ingredients
- Wash Chinese eggplant and cilantro.
- Trim ends off eggplant and cut into 1 inch pieces.
- Pick and chop cilantro leaves.
- Drain Arctic char and pat dry with paper towel.
- Season char with salt and pepper.


Cook Eggplant
- Heat 2 tbsp. olive oil in a large skillet over medium-high.
- Add eggplant and cook for 3–4 minutes, stirring occasionally, until becoming tender and golden.
- Stir in remaining garlic and season to taste with GF soy sauce.
- Reduce heat to low and cover with a lid. Cook for 5–7 minutes, or until eggplant is tender.
- Stir in cilantro.


Cook Arctic Char
- When rice from Step 1 is cooked, heat 1/2 tbsp. olive oil in a second skillet over high.
- Once hot, add char skin-side down and cook for 2–3 minutes.
- Turn char over and cook another 2 minutes until fish flakes.
- Turn heat off and add tamarind glaze to skillet.
- Swirl glaze around as it thickens and coats fish.


- Divide rice and eggplant onto plates.
- Place fish on top of rice and spoon any remaining glaze on top.
- Enjoy!

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