Speedy Crispy Fish Rice Bowls

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs pak choy
• 150g jasmine rice
• 1pcs lime
• 40ml sweet chilli sauce
• 300g crumbed basa fish fillets
• 75g edamame beans
• 38ml vegetable oil
• 5ml soy sauce

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Trim the pak choy and separate the leaves.
2. Step 2 — Cook rice
   Rinse the rice until the water runs clear. Heat 2 tsp vegetable oil in a small saucepan over medium heat. Cook the garlic, stirring, for 30 secs, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
3. Step 3 — Make sweet chilli sauce
   Meanwhile, finely grate the zest of half the lime, then juice the half (see Kitchen 101). Cut the remaining lime into wedges. Combine the sweet chilli sauce, 2 tsp lime juice, 1 tsp soy sauce and 1 tsp water in a bowl and season with pepper. Bring a medium saucepan of water to the boil for the pak choy and edamame.
4. Step 4 — Cook fish
   Heat 2 tbs vegetable oil in a medium frypan over medium heat. Cook the crumbed fish for 3 mins each side or until golden and cooked through. Remove from the pan and drain on paper towel. Season with salt and pepper.
5. Step 5 — Cook greens and serve up
   While the fish is cooking, add the pak choy and edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain. Fluff the rice with a fork and stir through the lime zest. Divide the zesty rice, crumbed fish and greens among plates. Drizzle the sweet chilli sauce mixture over the fish. Serve with the lime wedges for squeezing over. Enjoy!
6. Step 6 — Kitchen 101
   Get the most out of your lime by rolling it firmly on the kitchen bench several times before squeezing.

Allergens

Sojabohnen, Fisch, Gluten, Wheat