Sesame and Nori Crusted Fish with Japanese Rice Salad
Ready in 35 minutes
• Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 10, 2019.
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 10, 2019.
Ingredients
Rice Salad
- ½ cup Japanese brown rice
- 1 baby bok choy
- ½ bunch spring onions
- ½ telegraph cucumber
- 3 Tbsp sesame dressing
Fish
- 1 pack market fish
- 2 tsp sesame nori seasoning
To Serve
- ½ lemon
- 1 bunch mint
- 2 Tbsp sesame dressing
Have Handy
- Oil
- Salt & Peper
- Sesame Oil
Steps
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Cook rice Bring a pot of salted hot tap water to the boil with a lid. Once boiling, add rice and cook for about 25 minutes until very tender. Drain and return to pot with a drizzle of sesame oil and season to taste.
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Prep salad Thinly slice bok choy and spring onions. Cut cucumber in half lengthways and thinly slice. Add all to a bowl.
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Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with sesame nori seasoning.
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Cook fish When rice has about 8 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until cooked through.
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Finish salad Add cooked rice to bowl with vegetables and fold through first measure of sesame dressing. Season to taste. Cut lemon into wedges.
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Serve rice salad and fish sprinkled with mint, drizzled with remaining sesame dressing and with lemon wedges on the side.