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nepali

Timur Pepper Fish with Tomato Onion Gravy and Steamed Rice

This simmered dish pairs white fish fillet, skinless with basmati rice, dry, onion, thinly sliced and tomato, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

46 g Protein
77 g Carbohydrates
18 g Fat
6 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 186g white fish fillet, skinless 186 kcal
  • 70g basmati rice, dry 255 kcal
  • 13g vegetable oil 115 kcal
  • 84g onion, thinly sliced 34 kcal
  • 186g tomato, chopped 33 kcal
  • 7g garlic, minced 10 kcal
  • 0.46 tsp (1g) ground turmeric 3 kcal
  • 0.93 tsp (2g) timur (Sichuan pepper) powder 6 kcal
  • 14g lemon juice 4 kcal
  • 9g cilantro, chopped 3 kcal
  • 0.7 tsp (1g) salt 0 kcal

Cooking instructions

  1. basmati ricesalt
    Rinse rice and cook with 1 cup water and a pinch of salt; keep warm.
  2. white fish filletground turmerictimur (Sichuan pepper) powdersalt
    Season fish with half the salt, turmeric, and half the timur powder.
  3. white fish filletvegetable oil
    Heat oil in a skillet over medium-high. Sear fish 2-3 minutes per side until just cooked; remove to a plate.
  4. onion
    Lower heat to medium. In the same skillet add onion and cook 4 minutes, scraping browned bits.
  5. tomatogarlictimur (Sichuan pepper) powder
    Add garlic and remaining timur; stir 30 seconds. Add tomato and cook until jammy, 6-8 minutes.
  6. white fish fillet
    Add 1/3 cup water and simmer 2 minutes. Return fish to the pan to warm through 1 minute.
  7. basmati ricelemon juicecilantro
    Finish with lemon juice and cilantro. Serve with steamed rice.

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