Chinese Style Pan Fried Fish, Vegetables & Rice

Jasmine rice derives its name because the rice plant's natural production of aromatic compounds, making it smell like jasmine. Rice is always a great carbohydrate option for those who consume gluten-free meals.

    This combination does not exist.

    Jasmine Rice 50.0 grams

    Jasmine Rice

    Carrots 125.0 grams


    Ginger 5.0 grams


    Spring Onions 15.0 grams

    Spring Onions

    Pak choi 125.0 grams

    Pak choi

    Coriander 3.0 grams


    Stir Fry Sauce by Let's Cook 25.0 ml

    Stir Fry Sauce by Let's Cook

    Nile Perch Fillets 150.0 grams

    Nile Perch Fillets

    • Time : 30.0 mins
    • |
    • Calories: 424.0 kcal
    • |
    • Protein : 37.0 g
    • |
    • Fat : 3.0 g
    • |
    • Carb. : 61.0 g
    Mise En Place
    Prepare the vegetables as follows:

    Ginger; peel the ginger and slice into juliennes
    Spring onions; wash, dry and slice the spring onions
    Coriander; wash, dry and break up the coriander by hand
    Carrots; peel the carrots and cut them into juliennes
    Pak Choi; wash, dry and cut in half
    Rice: Wash the rice and drain out the excess water.
    Start the Rice
    Put the rice into a sauce or pot with roughly 2ml of water per 1g of rice. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.
    Pan fry the Fish
    Heat some oil in a pan on a medium heat. Season the fillets with salt and pepper. Once the oil is hot enough, place the fillets on the pan and fry them for roughly 3-4 minutes on each side or until they are cooked through. Once cooked, set them aside.