Caramelized Fish & Dill Rice

• Fish Fillet(600 g)
• Jasmine Rice(250 g)
• Onion(1)
• Garlic(4 cloves)
• Fresh dill(20 g)
• Lemon(1)
• Rapeseed Oil(2 tbsp)
• Fish sauce(2 tbsp)
• Soy sauce(1 tbsp)
• Brown sugar(2 tbsp)
• Black pepper(1 tsp)
• Salt(1 tsp)
• Stock cube(1)

Method

1. 1

   Rinse {Jasmine Rice} until the water runs mostly clear. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Fresh dill}, and cut the {Fish Fillet} into bite-size pieces. Zest and juice half the {Lemon}, then cut the remaining half into wedges.

   ~12 min

2. 2

   Heat half the {Vegetable oil} in a medium pot over medium heat. Cook half the {Onion} for 2 minutes until softened, then stir in half the {Garlic} for 30 seconds. Add the {Jasmine Rice}, crumble in the {Stock cube}, and stir for 1 minute. Pour in 500ml water, add half the {Salt}, bring to a boil, then cover and cook on low for 12 minutes.

   ~16 min

3. 3

   While the rice cooks, mix the {Fish sauce}, {Soy sauce}, {Brown sugar}, half the {Black pepper}, the {Lemon} zest, and {Lemon} juice in a small bowl.

   ~2 min

4. 4

   Heat the remaining {Vegetable oil} in a large skillet over medium-high heat. Add the remaining {Onion} and cook for 2 minutes. Stir in the remaining {Garlic}, then add the {Fish Fillet}, remaining {Salt}, and remaining {Black pepper}. Cook for 3 minutes, turning gently. Pour in the caramel sauce mixture and cook for 2–3 minutes until glossy and lightly reduced, and the fish is just cooked through.

   ~8 min

5. 5

   Let the rice stand, covered, for 5 minutes, then fluff it. Fold in the {Fresh dill}. Add the rice to the skillet and toss gently with the caramelized fish until evenly mixed and glossy.

   ~6 min

6. 6

   Serve the rice in shallow bowls with the {Lemon} wedges on the side for squeezing over.

   ~2 min