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Ginger chilli fish with herbed rice and Asian greens

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 250g (1 1/4 cups) white long-grain rice
  • Canola oil spray
  • 4 (about 150g each) white fish fillets
  • 2 tablespoons sushi seasoning
  • 2 tablespoons salt-reduced soy sauce
  • 5cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 long red chilli, seeded, thinly sliced
  • 200g snow peas, halved diagonally lengthways
  • 1 bunch choy sum, trimmed, leaves separated
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons chopped fresh mint
  • Fresh mint leaves, to serve


  • 1
    Cook rice following packet directions. Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook fish for 2-3 minutes each side or until cooked through. Transfer to a plate. Add sushi seasoning, soy sauce, ginger and chilli to pan. Cook for 1 minute or until mixture is heated through and slightly reduced.
  • 2
    Meanwhile, cook snow peas and choy sum in a saucepan of boiling water until bright green and tender-crisp. Drain. Add coriander and chopped mint to rice and stir to combine. Top with mint leaves.
  • 3
    Divide snow peas, choy sum and fish among plates. Drizzle with ginger mixture and serve with rice.

Source: taste.com.au


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