Ginger Chili Fish With Rice And Greens

45 minutes


Ginger Chili Fish With Rice And Greens Recipe
Club Noor

by Lama Haddadin

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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



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.


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

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