Rice MLK Poached Fish with Ginger and Lime
Light, fragrant, and full of flavour, this zesty lime poached fish dish is a quick and healthy meal that’s perfect for busy weeknights or a refreshing change to your usual dinner routine. Poached gently in a warming, aromatic broth made with Tilda Rice MLK, fresh ginger, garlic, and lime, the fish stays beautifully tender and absorbs all the delicious Southeast Asian-inspired flavours.
- 16 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 800ml Tilda Rice Mlk
- 400g Cod Fish Fillets (or any type of skinless and boneless fish)
2 Garlic Cloves, thinly sliced
4cm Piece of Ginger, cut into matchsticks
1 Tbs Rice Wine Vinegar
1 Tbs Fish Sauce
Zest of one lime + 1Tbs Lime Juice
3 Cloves
1 Tbs Sambal Oelek
½ Tsp Sesame Oil
2 Bok Choi Halved
How to make Rice MLK Poached Fish with Ginger and Lime
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In a large pan, mix the Tilda rice mlk, garlic, ginger, lime zest, lime juice, vinegar, fish sauce, sambal oelek, cloves and sesame oil. Bring to a simmer for 4-5 mins to gently infuse the flavours.
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Add the fish fillets to the pan and gently simmer for 9-10 minutes until the fish flakes easily when divided with a fork.
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Add the Bok Choi to the broth to wilt, approximately 3mins. Serve into a bowl with rice, coriander, and spring onions.