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 Lite 5 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