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.

You can make the salad earlier in the day, to allow the vegetables to marinate.



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


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


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


  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