Pan-Seared Fish with Carrot and Capsicum Sauté and Steamed Rice

Ingredients

• 180 gwhite fish fillet (barramundi or tilapia)
• 0.33 cupjasmine rice
• 1 mediumcarrot
• 0.5 mediumcapsicum (red bell pepper)
• 2 piecegarlic cloves
• 1 tspfresh ginger
• 1 stalkspring onion
• 1 piecelime
• 1 tspsesame oil
• 1 tsplow-sodium soy sauce
• 0.25 tspground cumin
• 0.25 tspground coriander
• 0.25 tspground turmeric
• 0.25 tspblack pepper
• 1.5 tspcooking oil

Method

1. 1

   Rinse the jasmine rice and cook it in a small saucepan with 2/3 cup water — bring to a boil, then reduce heat to the lowest setting, cover, and steam for 12 minutes until water is absorbed.

2. 2

   While the rice cooks, peel and julienne the carrot, slice the capsicum into thin strips, mince the garlic, grate the ginger, and thinly slice the spring onion.

3. 3

   Pat the fish fillet dry with paper towel, then rub both sides with the cumin, coriander, turmeric, and black pepper.

4. 4

   Heat 1 tsp oil in a non-stick pan over medium-high heat. Place the fish fillet in the pan and sear for 3–4 minutes per side without moving it, until golden and cooked through. Squeeze half the lime over the fish and remove from the pan.

5. 5

   In the same pan, add the remaining 0.5 tsp oil over medium heat. Add the garlic and ginger and stir-fry for 30 seconds until fragrant, then add the carrot and capsicum and toss for 2–3 minutes until just tender but still with a slight crunch.

6. 6

   Add the low-sodium soy sauce and sesame oil to the vegetables, toss to coat, and remove from heat.

7. 7

   Fluff the rice with a fork and plate alongside the fish and vegetable sauté. Garnish with sliced spring onion and the remaining lime wedge.