Vietnamese · Dinner
Ginger Fish Rice Bowl (Low-Chol)
Pan-seared white fish fillet flaked over steamed jasmine rice, finished with a ginger-scallion-fish sauce dressing and quick-pickled carrot and cucumber. Ginger and garlic anchor the sauce while lime juice adds brightness. Cholesterol and saturated fat stay low by using lean white fish and light oil.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
405Calories
37.4gProtein
8.9gFat
41.6gCarbs
9.8gSugar
2.6gFiber
1210mgSodium
76mgChol
1.7gSat Fat
870mgPotassium
90mgCalcium
2.4mgIron
2.1mcgVitamin B12
13mgVitamin C
gluten-free
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Julienne carrot and cucumber, toss with rice vinegar and a pinch of sugar in a small bowl, and set aside to pickle at room temperature.
2
Sear
Pat fish fillet dry, season lightly with salt, and sear in a nonstick pan with vegetable oil over medium-high heat for 3–4 minutes per side until opaque.
3
Bloom
Push fish to one side, add minced garlic and ginger, and cook over medium heat for 30 seconds until fragrant.
4
Plate
Spoon cooked jasmine rice into a bowl, flake fish on top, spoon over pan sauce, and scatter pickled carrot, cucumber, sliced scallion, and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 1 1/3 cup220g jasmine rice, cooked
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp vegetable oil
- 11 carrot
- 44 in (10cm) piece cucumber
- 2 tbsp2 tbsp rice vinegar
- 2 tbsp2 tbsp cilantro
