Jasmine Ginger Halal Fish is a delectable dish that combines the fragrant aroma of jasmine rice with the zesty punch of ginger, creating a symphony of flavors. This dish is inspired by traditional Chinese cuisine but adheres to halal dietary requirements, making it a popular choice among those seeking both authenticity and adherence to dietary laws. The succulent fish is marinated in a blend of soy sauce, ginger, and garlic, providing a savory and slightly spicy taste that perfectly complements the subtle sweetness of the jasmine rice. The addition of scallions and a touch of sesame oil rounds out the flavor profile, offering a delightful balance of freshness and umami. Loved for its aromatic appeal and satisfying taste, this dish is perfect for family dinners or special occasions.
Jasmine Ginger Halal Fish
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Fish – 500 Grams
- Jasmine Rice – 2 Cups
- Ginger – 2 Tbsp
- Garlic – 4 Cloves
- Soy Sauce – 3 Tbsp
- Sesame Oil – 1 Tbsp
- Scallion – 2 Piece
- Salt – 1 Tsp
- Water – 3 Cups
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
45 Grams
Carbohydrates
1 Grams
Dietary Fiber
25 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Rinse the jasmine rice under cold water until the water runs clear. Set aside.
Step 2
In a bowl, combine soy sauce, grated ginger, and minced garlic.
Step 3
Marinate the fish in this mixture for 15 minutes.
Step 4
In a pot, bring water to a boil. Add the rinsed jasmine rice and reduce the heat to low. Cover and cook for 15 minutes.
Step 5
In a pan, heat sesame oil over medium heat. Add the marinated fish and cook until golden brown and cooked through, about 5 minutes per side.
Step 6
Slice the scallions thinly. Add to the pan during the last minute of cooking to preserve their freshness.
Step 7
Fluff the jasmine rice with a fork and serve alongside the cooked fish. Garnish with additional scallions if desired.
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