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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.

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    Jasmine Rice 50.0 grams

    Jasmine Rice

    Carrots 125.0 grams

    Carrots

    Ginger 5.0 grams

    Ginger

    Spring Onions 15.0 grams

    Spring Onions

    Pak choi 125.0 grams

    Pak choi

    Coriander 3.0 grams

    Coriander

    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
    : Your Kitchen Essentials
    Utensils: Pan for fish and vegetables | Pot to cook rice |
    Pantry: Salt | Pepper | Your preferred cooking oil - a neutral vegetables oil works best here |
    : Prepare the Vegetables
    Wash and dry the vegetables prior to chopping (as required):
    - Ginger: peel the ginger and slice into juliennes
    - Spring onions: slice
    - Coriander: break up the coriander by hand
    - Carrots: peel the carrots and cut them into juliennes
    - Pak Choi: cut in half.
    : Cook the Rice
    Wash the rice well under running water.
    Put the rice into a 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.
    : Cook, Plate and Serve
    Fish:
    Heat some oil in a pan on a medium heat. Season the fish 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.

    Vegetables:
    Heat some more in a pan. Once the pan is hot enough, add the ginger and sauté. Then add the vegetables (carrots, spring onions, pak choi, coriander) and toss them lightly. Then add the Stir Fry sauce provided and let it cook for 2-3 minutes. Check the seasoning.

    Plate and Serve:
    Plate the rice, top it with the fillet followed by stir fried vegetables. Garnish with spring onions and serve.