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 (5 Nights For 4) 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