Ingredients (14)
- 1 1/2 cups brown basmati rice
- 2 tsp sesame oil
- 4cm piece fresh ginger, finely grated
- 1 1/2 tbsp rice wine vinegar
- 2 tsp reduced-salt soy sauce
- 1/4 tsp caster sugar
- 2 tsp peanut oil
- 4 (120g each) firm white fish fillets
- 1 bunch choy sum, trimmed, halved
- 2 medium zucchini, thinly sliced lengthways
- 1 large carrot, thinly sliced lengthways
- 2 green onions, thinly sliced
- 2 tsp sesame seeds, toasted
- lime slices, to serve
Method
- Step 1Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain.
- Step 2Meanwhile, combine sesame oil, ginger, vinegar, soy sauce and sugar in a jug.
- Step 3Heat peanut oil in a frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm. Add choy sum to pan. Cook, tossing occasionally, for 2 minutes. Add zucchini, carrot and onion. Cook, tossing, for 2 minutes or until choy sum has wilted.
- Step 4Place rice, vegetable mixture and sesame oil mixture in a bowl. Toss to combine. Divide between plates. Top with fish. Sprinkle with sesame seeds. Serve with lime slices.