Vietnamese · Dinner
Grilled Fish Rice Bowl
Grilled white fish fillet marinated in fish sauce, garlic and lime, served over jasmine rice with pickled daikon and carrot, cucumber, herbs and a nuoc cham dressing. The dish balances char-grilled protein with bright acidity, sweetness and fresh cilantro and mint for a light, aromatic Vietnamese bowl.
$8
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
481Calories
37.6gProtein
10.9gFat
58.3gCarbs
18.4gSugar
4.3gFiber
3210mgSodium
86mgChol
1.9gSat Fat
980mgPotassium
95mgCalcium
2.8mgIron
2.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the fish fillet dry, place in a shallow dish and season with salt. Julienne the daikon and carrot, slice the cucumber, mince the garlic, and slice the chili.
2
Marinate
Mix 1 tbsp fish sauce, 1 tbsp lime juice, minced garlic and 1 tsp sugar. Pour over fish and refrigerate 20 minutes.
3
Chill
Toss julienned daikon and carrot with rice vinegar and salt. Set aside 15 minutes until softened.
4
Grill
Heat oil in a grill pan over medium-high until shimmering. Grill fish 3–4 minutes per side until opaque and flakes easily.
5
Whisk
In a bowl, combine lime juice, fish sauce, sugar, water and sliced chili. Whisk until sugar dissolves completely.
6
Build
Spoon rice into a bowl and arrange fish, pickled vegetables, cucumber, cilantro and mint on top.
7
Plate
Scatter scallion over the bowl and drizzle nuoc cham dressing across just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar
- 1 cup196g cooked jasmine rice
- 1/2 cup56g daikon
- 1/2 cup60g carrot
- 2 tbsp2 tbsp rice vinegar
- 11 cucumber
- 22 small handful cilantro leaves
- 22 small handful mint leaves
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp vegetable oil
- 2 tbsp2 tbsp lime juice (for nuoc cham)
- 2 tbsp2 tbsp fish sauce (for nuoc cham)
- 2 tsp2 tsp sugar (for nuoc cham)
- 4 tbsp4 tbsp water (for nuoc cham)
- 11 fresh chili
