Sesame Fish with Green Rice and Lime Ponzu

Sesame Fish with Green Rice and Lime Ponzu

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, October 21, 2018.
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You can make the salad earlier in the day, to allow the vegetables to marinate.

Ingredients

RICE

  • 75g bamboo green rice
  • 1 cup frozen peas
  • ½ bag baby spinach
  • Remaining miso dressing

SALAD

  • ½ Lebanese cucumber, cut in half and thinly sliced
  • 1 carrot, peeled into ribbons
  • ½ apple, thinly sliced
  • 1½ Tbsp miso dressing

FISH

  • 300g market fish
  • 2 tsp sesame seeds
  • 35g lime ponzu dressing

Steps

  1. Bring a full kettle of water to the boil.
  2. Cook rice. Pour boiling water into a medium 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 well 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 ½ tsp oil in a large, non-stick fry pan on medium-high heat. Cook fish, sesame side down, for 1-2 minutes, until golden but not cooked through. Reduce heat in pan to lowmedium. Flip fish and add ponzu dressing. Cook for 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 from the pan.

Nutritional Information

Energy 1867 kj
446 kcal
Protein 42.4g
Carbohydrate 42.1g
Fat 10.0g