Sesame Fish with Green Rice and Lime Ponzu

Sesame Fish with Green Rice and Lime Ponzu

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 21, 2018.

You can make the salad earlier in the day, to allow the vegetables to marinate If you prefer, use spray oil instead of liquid.



  • 35g bamboo green rice
  • 1/3 cup frozen peas
  • 1 handful baby spinach
  • Remaining miso dressing


  • ½ Lebanese cucumber, cut in half and thinly sliced
  • ½ carrot, cut in half and thinly sliced
  • ¼ apple, thinly sliced
  • 1 radish, cut in half and thinly sliced
  • 1 Tbsp miso dressing


  • 150g market fish
  • 1 tsp sesame seeds


  • 15g lime ponzu dressing


  1. Bring a full kettle of water to the boil.
  2. Cook rice. Pour boiling water into a small pot with a pinch of salt. Bring to the boil, add rice and cook for 20 minutes. Add peas to pot and cook a further 2-3 minutes. Drain and return to pot.
  3. Prep salad. Add all salad ingredients to a medium bowl and toss well to combine. Season.
  4. Prep fish. Sprinkle sesame seeds evenly over one side of fish.
  5. Cook fish. When rice has 5 minutes cook time remaining, heat ¼ tsp oil in a medium, non-stick fry-pan on medium-high heat. Cook fish, sesame side down, for 2-3 minutes, until golden. Flip and cook for 1-2 minutes, until fish is just cooked through.
  6. Finish rice. Toss spinach and remaining miso dressing through rice. Season.
  7. Serve rice and salad on a plate topped with fish and lime ponzu dressing.

Nutritional Information

Energy 1877 kj
449 kcal
Protein 42.4g
Carbohydrate 40.6g
Fat 11.0g