Fish Pan with Rice

Ingredients

• 700 g firm fish fillet (e.g., cod, redfish, sea bass)
• 1 tbsp lime juice
• 7 spring onions
• 1 red chili pepper
• 300 g bean sprouts
• 250 g long grain rice
• Salt
• 2 tbsp Vegetable oil
• 1 tbsp ghee (or butter)
• 1 tbsp curry powder
• 1 Garlic clove
• 2 tbsp Soy sauce
• 4 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 2 tbsp rice vinegar

Instructions

1. 1.

   Wash the fish, pat dry, cut into bite‑size cubes and drizzle with lime juice. Trim the spring onions, wash and slice diagonally into ~4 cm pieces. Wash the chili, slit lengthwise, remove seeds and white membranes, then finely julienne. Rinse the sprouts and drain well.

2. 2.

   Preheat the oven to 100 °C fan. Cook the rice in 500 ml salted water until al dente.

3. 3.

   Sear the fish in a wok with oil for 2‑3 minutes on each side. Remove, place in a baking dish and keep warm in the oven.

4. 4.

   In another pan, heat ghee and sauté the rice for about 2 minutes. Add curry powder. Meanwhile, press garlic into the wok. Add chili and spring onions, deglaze with soy and fish sauce, then season with sugar and vinegar. Fold in the sprouts and return the fish. Plate the fish‑sprout mixture and serve alongside the fried curry rice. Enjoy!