Fish with vegetables in soy sauce, rice, and salad
Lunch consisting of fish with vegetables in soy sauce, boiled rice, and a salad of carrots, cabbage, and onions.
- Total
- 40 min
- Servings
- 1
- Difficulty
- Medium
Nutrition
per serving- kcal
- 450
- Protein
- 30 g
- Fat
- 16 g
- Carbs
- 48 g
Ingredients
for 1 serving- fish125 g
- soy sauceto taste
- rice50 g
- carrots50 g
- cabbage50 g
- onion20 g
- oil5 g
- saltto taste
- ground black pepperto taste
Method
8 stepsBoil the rice: rinse 50 g of rice, cover with approximately 100 ml of water, add salt to taste, and cook until done, about 15-20 minutes. Drain excess water.
Prepare the fish: cut 125 g of fish into pieces, season with salt and pepper to taste.
Prepare the vegetables for the fish: finely chop 20 g of onion. If using other vegetables, chop them accordingly.
Fry the fish with vegetables: heat 5 g of oil in a pan. Fry the fish until golden brown on both sides. Add the onion and other vegetables if using, and fry for a few more minutes.
Add soy sauce: pour the soy sauce over the fish and vegetables, simmer on low heat for 2-3 minutes.
Prepare the salad: grate 50 g of carrots on a coarse grater. Finely shred 50 g of cabbage. Mix the carrots and cabbage.
Dress the salad: dress the salad with a small amount of oil (you can use the oil left over from frying the fish or add a little more), salt, and pepper to taste. Stir.
Serve: place the boiled rice, fish with vegetables in soy sauce, and salad on a plate.