Vietnamese · Dinner
Ginger Fish Rice Bowl
Steamed jasmine rice topped with pan-seared white fish fillet in a ginger-scallion-fish sauce glaze, brightened with lime and fresh chili. The fish is seared until flaky, then finished in a quick pan sauce of ginger, garlic, fish sauce and a touch of sugar, scattered with scallion and cilantro.
$7
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
430Calories
38.2gProtein
12.8gFat
41.5gCarbs
6.8gSugar
1.6gFiber
1210mgSodium
97mgChol
1.9gSat Fat
680mgPotassium
55mgCalcium
1.6mgIron
2.1mcgVitamin B12
12mgVitamin C
gluten-free
protein-rich
low-calorie
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Pat the white fish fillet dry with paper towels and dust lightly with cornstarch, shaking off any excess.
2
Sear
Heat the vegetable oil in a skillet over medium-high heat and sear the fish 3 minutes per side until golden and flakes easily with a fork.
3
Finish
Mince the garlic and julienne the ginger. Push the fish to the side, add ginger and garlic to the pan, and cook 30 seconds over medium heat until fragrant and pale.
4
Build
Pour in the fish sauce, sugar and water, spoon the sauce over the fish, and simmer over medium-low heat 2 minutes until it thickens slightly and coats a spoon.
5
Plate
Spoon the warm jasmine rice into a bowl, lay the glazed fish fillet on top, scatter sliced scallions, cilantro, and thinly sliced chili over the bowl, and finish with a squeeze of lime juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 1 1/3 cup240g cooked jasmine rice
- 2 tbsp2 tbsp cornstarch
- 2 tbsp30ml vegetable oil
- 3 tbsp46g fresh ginger
- 4 cloves4 cloves garlic
- 2 tbsp30ml fish sauce
- 2 tsp2 tsp sugar
- 2 tbsp30ml lime juice
- 44 scallions
- 22 small handful cilantro leaves
- 11 chili (optional)
- 4 tbsp60ml water
