laotian

Fermented Soybean and Tomato Dip with Grilled Catfish and Rice

This pan-seared dish pairs catfish fillet with jasmine rice, uncooked, fermented soybean sauce and tomatoes, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

70 g Carbohydrates

18 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g catfish fillet 220 kcal
70g jasmine rice, uncooked 255 kcal
180g tomatoes, diced 32 kcal
20g fermented soybean sauce 18 kcal
6g garlic, minced 9 kcal
10g lime juice 3 kcal
12g neutral oil 106 kcal
2g chili flakes 6 kcal
1g salt 0 kcal

Cooking instructions

jasmine ricesalt
Cook the rice with water and a pinch of salt; keep warm.
catfish filletneutral oilsalt
Season the catfish with a pinch of salt and half the oil. Grill or pan-sear over medium-high heat 3 to 4 minutes per side until cooked through.
tomatoesgarlicneutral oil
In a small pan, heat the remaining oil. Add garlic and cook 20 seconds, then add tomatoes and cook 2 to 3 minutes until saucy.
fermented soybean saucelime juicechili flakes
Stir in fermented soybean sauce and a splash of water if needed; simmer 1 minute. Taste and adjust with lime juice and chili flakes.
jasmine ricetomatoes
Serve the fish with rice and spoon the tomato-bean dip over the top.