Salmon fillet
Hongkong monk fruit sauceNorwegian salmon fillet, marinated in Hongkong sauce, sweet and savoury with ginger, garlic and sesame oil, sweetened with monk fruit.
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Pan-sear 4 to 5 minutes per side
Week 3 brings 7 monk fruit sauces: Hongkong, black pepper, lemongrass chili turmeric, black bean, fermented tofu, Sichuan and passion fruit. Each meal is a pack of fresh protein, already marinated and vacuum sealed, with a pack of red brown rice. Pan-sear for a few minutes at home and dinner is ready. The Fit 150g size gives you about 245g of protein for the week.
A suggested order for the week. Macros are for the protein and sauce at the size you pick, rice not included (100g red brown rice: 123 kcal, 2.7g protein, 25.6g carb).
Norwegian salmon fillet, marinated in Hongkong sauce, sweet and savoury with ginger, garlic and sesame oil, sweetened with monk fruit.
Duck breast that crisps up skin-side down, marinated in black pepper sauce, bold and peppery with sweet onion, sweetened with monk fruit.
Lean chicken breast fillet, tender when seared over medium heat, marinated in lemongrass chili turmeric sauce, fragrant and spicy, Vietnamese style, sweetened with monk fruit.
Boneless chicken thigh, juicy and full of flavor, marinated in black bean sauce, deep and savoury with lily bulb, sweetened with monk fruit.
Sliced pork chop, marinated in fermented tofu sauce, creamy and savoury, sweetened with monk fruit.
Australian beef striploin, marinated in Sichuan sauce, numbing and spicy, sweetened with monk fruit.
Fresh peeled shrimp, marinated in passion fruit sauce, bright and tangy, sweetened with monk fruit.
Some dishes contain peanut (peanut sauce), soy, wheat, fish and shellfish. Message kOBE before ordering if you have allergies.
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