Soy and ginger are a dynamic duo in the culinary world, offering perfect umami flavours from soy and a zesty, aromatic kick from ginger. These are widely celebrated in Asian cuisine as the base for marinades, dressings, here we've added Basa, topped with lime.
Ingredients
- 1 cups brown basmati rice
- 1 tbsp sesame oil
- Small piece of ginger, finely grated
- 1 tbsp brown rice vinegar
- 1 tsp soy sauce
- Pinch caster sugar
- 1 tsp peanut oil
- 2 Basa Fillets
- 1 bunch choy sum, trimmed, halved
- 1 courgette, carrot, spring onion
- 2 tsp sesame seeds, toasted
- sea salt & ground black pepper
- 1 lime
Instructions
- Cook rice in a saucepan of boiling water, (double water to rice) Once boiled turn off and cover with lid, leave for 20 mins.
- Meanwhile, combine sesame oil, ginger, vinegar, soy sauce and sugar in a jug.
- Heat 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 keepwarm. Add choy sum to pan. Cook, tossing occasionally, for 2 minutes.
- Add courgette, carrot and onion. Cook, tossing, for 2 minutes or until choy sum has wilted.
- Place 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.