Ingredients
- 250 grams (1 ¼ cups) long-grain rice
- Canola oil spray
- 4 (about 150g each) white fish fillets
- 2 tablespoons sushi seasoning
- 2 tablespoons salt-reduced soy sauce
- 5 cm piece fresh ginger, peeled, cut into matchsticks
- 1 long red chilli, seeded, thinly sliced
- 200 grams snow peas, halved diagonally lengthways
- 1 bunch choy sum, trimmed, leaves separated
- 2 tablespoons chopped fresh coriander
Method
- Cook rice following packet directions. Meanwhile, heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook fish for 2-3 minutes each side or until cooked through. Transfer to a plate. Add sushi seasoning, soy sauce, ginger and chilli to pan. Cook for 1 minute or until mixture is heated through and slightly reduce
- Meanwhile, cook snow peas and choy sum in a saucepan of boiling water until bright green and tender-crisp. Drain. Add coriander and chopped mint to rice and stir to combine. Top with mint leaves.
- Divide snow peas, choy sum and fish among plates. Drizzle with ginger mixture and serve with rice