dinner · dairy-free
Sizzling yellowtail and vegetable rice
Seared yellowtail flaked over crispy-bottomed rice with carrot and spinach, finished with soy sauce and toasted sesame oil.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains wheat, soy, sesame and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Cook the yellowtail in some of the neutral oil in a skillet until the center reaches 63°C (145°F) or it flakes. Move it to a clean plate.
-
2
Stir-fry the shredded carrot and baby spinach, then set them aside.
-
3
Press the cooked short-grain rice into the hot skillet with the rest of the oil and cook until the bottom turns crisp.
-
4
Flake the fish over the rice, add the vegetables, drizzle with soy sauce and toasted sesame oil and serve immediately.
