malaysian

Sabah Style Ginger Basil Fish with Tomato Rice

Name: Sabah Style Ginger Basil Fish with Tomato Rice
Yield: 1 serving
Cuisine: malaysian
Ingredients: 80 g jasmine rice, uncooked; 180 g white fish fillet; 140 g tomato, diced; 15 g fresh ginger, julienned; 12 g fresh basil leaves; 8 g red chili, sliced; 15 g lime juice; 18 g vegetable oil; 180 g water; 2 g salt

This pan-seared dish pairs jasmine rice, uncooked with white fish fillet, tomato, diced and fresh ginger, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

75 g Carbohydrates

23 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

80g jasmine rice, uncooked 292 kcal
180g white fish fillet 180 kcal
140g tomato, diced 25 kcal
15g fresh ginger, julienned 12 kcal
12g fresh basil leaves 4 kcal
8g red chili, sliced 3 kcal
15g lime juice 5 kcal
18g vegetable oil 159 kcal
180g water 0 kcal
2g salt 0 kcal

Cooking instructions

jasmine ricetomatowatersalt
Rinse the rice and cook with water and a pinch of salt. When almost done, stir in diced tomato, cover, and steam 5 minutes to finish.
white fish filletsalt
Pat the fish dry and season lightly with salt.
white fish filletvegetable oil
Heat vegetable oil in a nonstick pan over medium-high heat. Pan-sear the fish until just cooked, 2 to 3 minutes per side depending on thickness.
fresh gingerred chililime juicewater
In the same pan, add ginger and chili; stir for 20 seconds, then add lime juice and a splash of water to make a quick glaze.
white fish filletfresh basil leaves
Return fish to the pan, spoon the glaze over, and scatter basil on top to wilt.
jasmine ricewhite fish fillettomatofresh gingerfresh basil leaves
Serve the ginger basil fish over tomato rice.