Ingredients
- 1 cups brown basmati rice
- 1 tbsp sesame oil
- Small piece fresh 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 thinly sliced lengthways
- 1 large carrot, thinly sliced lengthways
- 1 green onions, thinly sliced
- 2 tsp sesame seeds, toasted
- 1 lime
Instructions
Cook rice in a saucepan of boiling water, following packet directions, until tender. Drain.
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 keep warm. 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.