Sesame Fish with Green Rice and Lime Ponzu

Sesame Fish with Green Rice and Lime Ponzu

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, October 21, 2018.

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



  • 150g bamboo geen rice
  • 1½ cups frozen peas
  • ½ bag baby spinach
  • Remaining miso dressing


  • ½ telegraph cucumber, cut in half and thinly sliced
  • 2 carrots, peeled into ribbons
  • 1 apple, thinly sliced
  • 3 Tbsp miso dressing


  • 600g market fish
  • 1 pack sesame seeds
  • 70g 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 ¾ tsp oil in a large, non-stick fry pan on medium-high heat. Cook fish sesameside-down only (in two batches) for 1-2 minutes, until golden but not cooked through. Use another ¾ tsp oil for second batch.
  6. Reduce heat in pan to low-medium. Return both batches of fish to pan, sesame side up. Add ponzu dressing and cook for 2 minutes, until fish is just cooked through.
  7. Finish rice. Toss spinach and remaining miso dressing through rice. Season.
  8. Serve rice and salad on a plate and tip with fish and lime ponzu dressing from the pan.

Nutritional Information

Energy 1869 kj
447 kcal
Protein 41.6g
Carbohydrate 41.2g
Fat 11.0g