Pan-Seared Chili Fish with Garlicky Steamed Greens and Jasmine Rice

Name: Pan-Seared Chili Fish with Garlicky Steamed Greens and Jasmine Rice
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 4 firm white fish fillets (6-ounce); 3 tablespoon vegetable oil (divided); 1 red chili pepper (large, deseeded and chopped); 1 fresh ginger (1 inch, peeled and roughly chopped); 4 clove garlic (roughly chopped and minced); 0.25 cup fresh cilantro (packed); 1 tablespoon lime juice; 0.5 teaspoon salt (divided); 2 cup jasmine rice (uncooked); 1 pound green beans (trimmed); 0.5 teaspoon black pepper

Flaky white fish seasoned with a bold and tangy chili paste, pan-seared to perfection. Served with a side of simple steamed green beans tossed with garlic and fluffy jasmine rice.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 4
Cuisine: Malaysian
Difficulty: Easy
Cost: $4.12/serving

Dietary

Pescatarian
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free
High-Protein
Low-Sugar

Ingredients

4 firm white fish fillets (6-ounce)
3 tablespoon vegetable oil (divided)
1 red chili pepper (large, deseeded and chopped)
1 fresh ginger (1 inch, peeled and roughly chopped)
4 clove garlic (roughly chopped and minced)
0.25 cup fresh cilantro (packed)
1 tablespoon lime juice
0.5 teaspoon salt (divided)
2 cup jasmine rice (uncooked)
1 pound green beans (trimmed)
0.5 teaspoon black pepper

Instructions

First, prepare the chili paste. In a food processor or mortar and pestle, combine 1 large red chili pepper, 1 inch fresh ginger, 2 cloves garlic, 1/4 cup fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Process until a coarse paste forms. Set aside.
Pat dry the 4 firm white fish fillets. Spread an even layer of the chili paste over both sides of each fillet. Season with the remaining 1/4 teaspoon salt.
Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Carefully place the fish fillets in the hot skillet. Sear for 4-5 minutes per side, or until the fish is flaky and cooked through. Remove from skillet and keep warm.
While the fish cooks, prepare the jasmine rice. Cook 2 cups jasmine rice according to package instructions, typically 2 cups rice to 3 cups water. Once cooked, fluff with a fork.
In the same skillet (or a separate one if needed), add 1 tablespoon vegetable oil. Add 2 cloves garlic and sauté for 30 seconds until fragrant.
Add 1 pound green beans to the skillet, along with 2 tablespoons water. Cover and steam for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp. Season with 1/2 teaspoon black pepper. Remove from heat.
Serve each pan-seared chili fish fillet with a side of the garlicky steamed green beans and a portion of fragrant jasmine rice.

Notes

Any firm white fish like tilapia or snapper can be used. Adjust the amount of red chili pepper to your preferred spice level. Fresh chili paste has the best flavor, but you can use 1-2 tablespoons of a prepared chili garlic sauce in a pinch.

Nutrition (per serving)

Calories: 628
Protein: 39.8 g
Carbohydrates: 83.9 g
Fat: 14 g
Fiber: 1.3 g
Sodium: 795 mg
Saturated Fat: 2.6 g
Sugar: 1.1 g
Cholesterol: 79 mg