- 200g (1 cup) jasmine rice
- 1 small carrot, peeled
- 60ml (1/4 cup) soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon caster sugar
- 4 (about 700g) nile perch fillets, halved crossways
- 1 bundle baby bok choy, stems trimmed, washed, dried
- 2 garlic cloves thinly sliced
- 5cm piece fresh ginger, peeled, cut into matchsticks
- Freshly ground black pepper
- 1 lemon, cut into wedges, to serve
- Step 1Preheat oven to 180°C. Cook rice in a large saucepan of salted boiling water, following packet directions or until tender. Drain and cover to keep warm.
- Step 2Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Combine the soy sauce, fish sauce and sugar in a bowl.
- Step 3Line the base and sides of a large roasting pan with foil. Divide carrot into 4 portions in lined pan. Top each with a piece of fish, then bok choy. Place remaining fish on top and pour sauce mixture over. Sprinkle with garlic, ginger and pepper. Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested. Place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.
- High protein
- Low carb
- Low sugar
- Lower gi
All nutrition values are per serve
- Author: Jo-Anne Quinn
- Image credit: Mark O'Meara
- Publication: Australian Good Taste