Grilled Fish with Mushroom & Edamame Rice

Dinner 

SERVES  2

PREP  5mins

COOK  30mins

Gluten Free, Dairy Free, Egg Free, Nut Free

Ingredients

1 1/2 cups vegetable stock

2 tsp soy sauce (or tamari if gluten free)

1/2 red onion, finely chopped

250g mushrooms, sliced

2 tsp sesame oil

1/2 cup brown rice, rinsed

clove garlic, crushed

100g edamame beans, defrosted

1/4 bunch fresh parsley, leaves picked and chopped

2 tbs olive oil

500g white fish fillets

2 tsp black sesame seeds

Method

1 Place stock and soy in a saucepan and bring to the boil.

2 Saute onion and mushrooms in sesame oil for a few minutes or until soft. Add rice and garlic and cook, stirring for 5 minutes.

3 Add a ladle of hot stock and gently stir until stock is absorbed. Repeat with the remaining stock until rice is tender but still with a slight bite.

4 Stir through edamame beans and parsley.

5 Meanwhile heat olive oil in a frypan and cook fish a few minutes each side until golden.

6 Serve rice topped with fish and sesame seeds.

Nutritional Information

Per Serve

Energy     Calories   Protein   Carbs   Fibre   Sugar   Fat       Sat. Fat
3359.2kj 802.5cal 71.2g 47.3g 6.8g 1.5g 35.5g 5.5g

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