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.