Ginger Chilli Fish With Herbed Rice & Asian Greens

  • Total Time: 10m


  • 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


  1. 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
  2. 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.
  3. Divide snow peas, choy sum and fish among plates. Drizzle with ginger mixture and serve with rice