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Ingredients

• 2 pieces White Fish Fillets (about 200 g each, skinless (e.g., tilapia or basa))
• 1 cup Long Grain Rice (rinsed)
• 1 tablespoon Fish Sauce (light soy sauce can be used as a milder alternative)
• ½ teaspoon Cayenne Pepper (adjust to taste; adds the “cay tây” heat mentioned in the video)
• 2 cloves Garlic (minced)
• 1 teaspoon Fresh Ginger (grated)
• 2 stalks Green Onions (thinly sliced for garnish)
• 2 tablespoons Vegetable Oil (for pan‑frying)
• ½ piece Lime (cut into wedges for serving)
• 1 teaspoon Sugar (balances the fish sauce)
• 1 cup Water (for cooking rice)

Instructions

1. Cook the Rice

   Rinse 1 cup of long‑grain rice until water runs clear. Add 1 cup water to a medium saucepan, bring to a boil, then stir in the rice, cover, and reduce heat to low. Simmer for 15 minutes until water is absorbed and rice is tender.

   Time: PT20M

   Temperature: 100°C

2. Prepare the Fish Marinade

   In a mixing bowl combine 1 Tbsp fish sauce, ½ tsp cayenne pepper, 1 tsp sugar, minced garlic, and grated ginger. Pat the fish fillets dry, then coat each side with the mixture. Let rest for 5 minutes.

   Time: PT5M

3. Pan‑Fry the Fish

   Heat 2 Tbsp vegetable oil in a non‑stick skillet over medium‑high heat (about 180°C). Add the marinated fillets and cook 3‑4 minutes per side, or until the flesh flakes easily with a fork and turns opaque. Transfer to a plate and keep warm.

   Time: PT8M

   Temperature: 180°C

4. Plate and Garnish

   Fluff the cooked rice onto serving plates, place a fish fillet on top, drizzle any pan juices, and sprinkle sliced green onions. Serve with lime wedges on the side for a fresh burst of acidity.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

45 g

Fat

8 g

Fiber

1 g