Pan Seared Fish with Vegetables and Turmeric Rice

Ingredients

• Fish150 g
• Rice1/2 cup (100 g)
• Turmeric1/2 teaspoon (1 g)
• Red Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Garlic1 clove (3 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Butter1/2 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For the turmeric rice, melt a tablespoon of butter in a wok. Add the rice and stir constantly for 5 minutes.

2. 2

   Step 2

   Add two servings of water for each serving of rice. Then season with salt, pepper and turmeric. Cover and let boil.

3. 3

   Step 3

   Once boiling, stir, cover and let cook for about 20 minutes over low heat.

4. 4

   Step 4

   Next, uncover, stir to prevent from sticking and remove.

5. 5

   Step 5

   In the meantime, cook the sauce in a pan. Chop the garlic, onion, tomato and bell pepper.

6. 6

   Step 6

   Heat a pan over high heat. Once heated, pour half the oil, spread, add the onion with a pinch of salt and stir-fry for 3-5 minutes over medium heat.

7. 7

   Step 7

   Add the bell pepper, tomato and garlic. Stir-fry for 3-5 more minutes until the tomato releases its juice. If necessary, add some water.

8. 8

   Step 8

   Season the fish with lemon juice, salt and pepper to taste. Heat a pan over high heat and, once heated, pour the remaining oil and spread.

9. 9

   Step 9

   Add the fish and cook each side for 4-5 minutes over medium heat.

10. 10

    Step 10

    Serve the turmeric rice on a plate. Then add the fish and the sauce on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Fish with Vegetables and Turmeric Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.