Vietnamese · Dinner
Ginger Fish Rice Bowl (Gluten-Free)
White fish fillet is pan-seared then simmered in ginger, garlic and scallion sauce sharpened with lime and gluten-free tamari, spooned over steamed jasmine rice. Fresh cilantro, chili and pickled daikon add brightness and crunch, balancing savoury, sour and warm ginger heat.
$7
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
476Calories
39.8gProtein
14.9gFat
49.3gCarbs
11.2gSugar
2.8gFiber
1450mgSodium
94mgChol
2.1gSat Fat
780mgPotassium
75mgCalcium
2.4mgIron
2.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat fish dry and season with salt. Thinly slice garlic, julienne ginger, slice scallion and chili.
2
Chill
Toss daikon with rice vinegar and salt; let sit 10 minutes.
3
Sear
Heat oil in a skillet over medium-high until shimmering. Sear fish 2–3 minutes per side until opaque and flakes easily.
4
Bloom
Add ginger and garlic to the skillet over medium heat, stirring 30 seconds until fragrant.
5
Simmer
Stir in tamari, fish sauce, lime juice and brown sugar. Simmer 2 minutes over medium-low heat, then return fish and spoon sauce over it for 1 minute.
6
Plate
Transfer rice to a bowl, top with fish and sauce, scatter daikon, cilantro and chili over top, serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g white fish fillet
- 280g280g cooked jasmine rice
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp gluten-free tamari
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 2 tsp2 tsp brown sugar
- 60g60g daikon, pickled in rice vinegar
- 2 tbsp2 tbsp fresh cilantro
- 11 fresh red chili
- 22 lime wedge
