Soy and ginger fish with brown rice

Готовим Fish Soy and ginger fish with brown rice

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Lables: Diabetes friendly Low fat Low kilojoule Low sodium Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain.
  2. Meanwhile, combine sesame oil, ginger, vinegar, soy sauce and sugar in a jug.
  3. Heat peanut oil in a frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Add choy sum to pan. Cook, tossing occasionally, for 2 minutes. Add zucchini, carrot and onion. Cook, tossing, for 2 minutes or until choy sum has wilted.
  4. Place rice, vegetable mixture and sesame oil mixture in a bowl. Toss to combine. Divide between plates. Top with fish. Sprinkle with sesame seeds. Serve with lime slices.

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1 1/2 cups brown basmati rice
2 tsp sesame oil
4cm piece fresh ginger, finely grated
1 1/2 tbsp rice wine vinegar
2 tsp reduced-salt soy sauce
1/4 tsp caster sugar
2 tsp peanut oil
4 firm white fish fillets
1 bunch choy sum, trimmed, halved
2 medium zucchini, thinly sliced lengthways
1 large carrot, thinly sliced lengthways
2 green onions, thinly sliced
2 tsp sesame seeds, toasted
lime slices, to serve

Adv

Autors
Preparation time
5
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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