Thai
Thai - Rice
Fish Fillet Rice
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 2 cups jasmine rice, cooked and cooled
- • 300g white fish fillet, cut into chunks
- • 4 cloves garlic, minced
- • 3 bird's eye chilies, minced
- • 2 tbsp fish sauce
- • 1 tbsp lime juice
- • 1 tsp sugar
- • 2 eggs
- • 1/2 cup Thai basil leaves
Preparation Steps
1
Phase 1
Cook and cool the rice; pat the fish dry and season lightly.
2
Phase 2
Fry the garlic and chilies in oil until aromatic.
3
Phase 3
Add the fish and fry gently until golden and just flaking, then set aside.
4
Phase 4
Scramble the eggs in the same pan, then add the rice.
5
Phase 5
Add the fish sauce, lime juice, and sugar; toss over high heat.
6
Phase 6
Return the fish, fold in the basil, and serve with extra lime wedges.