Marinated Fish with Rice and Fresh Salad

Ingredients

• Fish150 g
• Rice1/2 cup (100 g)
• Cilantro1 tablespoon (3 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Lemon Juice2 tablespoon (30 g)
• Garlic1/2 clove (2 g)
• Soy Sauce1 teaspoon (5 g)
• Turmeric1/2 teaspoon (1 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   In a bowl place the soy sauce and chopped cilantro with half of the lemon juice and garlic paste or powder. Coat the fish fillet with the mixture.

2. 2

   Step 2

   Leave to marinate for 15 minutes, 1 hour or overnight, but if you do not have time, skip this step and cook directly.

3. 3

   Step 3

   For the rice: Add double the volume of water to rice in a pot. You can also use broth.

4. 4

   Step 4

   Add the turmeric, garlic paste or powder and salt and pepper to taste.

5. 5

   Step 5

   Once boiling, lower the heat. Cook for 17 - 20 minutes or until the liquid is completely absorbed, and the rice is tender.

6. 6

   Step 6

   Heat a pan over medium-high heat.

7. 7

   Step 7

   Once heated, add the oil and fish along with the marinade liquid.

8. 8

   Step 8

   Cook for 3-4 minutes per side over medium heat until browned. Remove from heat.

9. 9

   Step 9

   For the salad, cut the tomato into chunks and mix with the lettuce. Season with the remaining lemon juice and salt and pepper to taste.

10. 10

    Step 10

    Note that you can replace the lettuce with spinach, arugula, watercress, etc. You can also add some red onion rings.

11. 11

    Step 11

    On a plate, serve the marinated fish with yellow rice and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Marinated Fish with Rice and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.