Pan-cooked rice and fish with lemon zest

• serves

  4

• prep

  25 minutes

• cook

  25 minutes

Ingredients

• 11/3 cups SunRice Long Grain Rice
• 2 spring onions, white part finely sliced, green part cut into rings
• vegetable oil, for frying
• 400g fish fillet, e. g. cod; thinly sliced
• 2-3 tbsp light soy sauce
• 3 tbsp sesame oil
• 1 clove garlic, finely chopped
• 1 chilli, finely chopped
• 1 unwaxed lemon, zested and juiced

Instructions

Cook SunRice Long Grain Rice as per pack instructions.

Fry the spring onions in hot oil for 1-2 minutes until golden brown. Drain on kitchen paper.

Mix the fish with 1-2 tbsp soy sauce and 2 tbsp oil.

Briefly fry the garlic and chilli in the remaining oil then add the fish and fry for 2-3 minutes until golden brown.

Add a little lemon juice and the zest, stir in the rice and fry for 2-3 minutes. Season to taste with soy sauce and lemon juice.

Divide the rice between bowls, sprinkle with the spring onions and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.