cups white long grain rice
4 x 150
gm white fish fillets
tbsp sushi seasoning (use ½ cup rice vinegar, 2 tbsp sugar and 2 tsp salt)
tbsp soy sauce
cm piece ginger, (peeled, cut into juliennes)
long red chili, (seeded, thinly sliced)
gm runner beans, (halved - diagonally lengthways)
bok choy, (trimmed, leaves separated)
tbsp chopped fresh coriander
tbsp chopped fresh mint
Fresh Mint Leaves (for garnish)
Delicious, zingy Asian flavours add oomph to the delicate taste and texture of white fish.
Cook rice following packet directions.
Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with Noor Oil
Cook fish for 2-3 minutes on each side or until cooked thoroughly. Transfer the fish to a plate. Add sushi seasoning, soy sauce, ginger and chili to pan. Cook for 1 minute or until mixture is heated well and slightly reduced.
Meanwhile, cook the green beans and bok choy in a saucepan of boiling water, until bright green and tender-crisp. Drain.
Add coriander and chopped mint to rice and stir well to combine. Top with mint leaves.
Divide the green beans, bok choy and fish among plates.
Best served hot with rice, drizzled with some ginger mixture.