Ginger Chili Fish With Rice And Greens

45 minutes

Makes4servings

Ginger Chili Fish With Rice And Greens Recipe
Club Noor

by Lama Haddadin

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Ingredients

1 ¼ cups  white long grain rice

4 x 150 gm  white fish fillets

2 tbsp  sushi seasoning (use ½ cup rice vinegar, 2 tbsp sugar and 2 tsp salt)

2 tbsp  soy sauce

5 cm piece ginger, (peeled, cut into juliennes)

1 long  red chili, (seeded, thinly sliced)

200 gm  runner beans, (halved - diagonally lengthways)

1 bok choy, (trimmed, leaves separated)

2 tbsp  chopped fresh coriander

2 tbsp  chopped fresh mint

Fresh Mint Leaves (for garnish)

Noor Oil

Preparation

Introduction:

Delicious, zingy Asian flavours add oomph to the delicate taste and texture of white fish.

Steps Involved:

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.

Suggestion:

Best served hot with rice, drizzled with some ginger mixture.

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