Ginger Miso Basa with Stirfried Greens and Prorice •
by @_thedailyfoodfeed •
Lentil, Pea and Cauliflower Prorice from Wellness Road @colessupermarkets is my new obsession 🤩 Check my ‘Product Finds’ highlights for deets😋 💪🏼 It’s kind of Australia’s answer to @eatbanza 😂
The marinated fish makes this dish, with all the umami, miso flavour and zingy ginger 🤤 The best lunch I’ve had in a while 🤗
dEATS:
- 1 tsp ginger paste @gourmetgarden_aus
- 1 tsp miso paste
- 1 tbsp rice wine vinegar @changsasianfood
- 1 tsp Everymite @everymite
- 1/2 tbsp extra virgin olive oil @cobramestate
- 1 Basa fillet, cut in large chunks @iandjltd
- 1 shallot, finely sliced on an angle
- 75g Lentil, Pea and Cauliflower Prorice @colessupermarkets
- Garlic clove, sliced thinly
- Greens: broccolini, snow peas and silverbeet, cut in large chunks
- Salt and pepper and red chilli flakes
1. Whisk the ginger paste, olive oil, miso paste, Everymite and rice wine vinegar in a bowl. Season with salt and lots of black pepper. Add the fish and toss to coat. Let it sit for 20 mins
2. Bring some water to the boil and cook the Prorice for 10-12 minutes
3. In a large pan, heat some oil and add the garlic. Cook until fragrant. Add the greens and toss, let them cook to caramelise. Season with salt and chilli flakes. Transfer to your serving bowl
4. In the same pan, add you marinated fish. Cook one side for 2 minutes until golden. Flip, and sprinkle with half the shallots and cook for a further 2 minutes until cooked through and the shallots start to caramelise
5. Add the Prorice to the serving bowl and top with the fish. Sprinkle the remaining shallots and black sesame seeds
Enjoy!
#dailyfoodfeed
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