Ginger-Crusted Fish over Vinegar Rice – Eat Smart, Move More, Prevent Diabetes

This flavor-packed recipe is an easy way to add more fish into your diet. Round out your meal by adding a salad or your favorite vegetable side.

Rinse 1 ½ cups uncooked short grain brown rice or brown sushi rice and cook according to package directions.
- If using an Instant Pot, 1 ½ cups well-rinsed rice, 3 cups water, process 22 minutes on high pressure, wait 5 minutes then manually vent.
In a small bowl, mix rice vinegar, sugar, and salt. Set aside.
In a large skillet, heat 1 teaspoon of canola oil over medium-high heat. Once hot, cook the green onions until they have a slight char and are somewhat caramelized.
While the green onions are cooking, in a non-reactive bowl, mix the grated ginger, 2 tablespoons canola oil, salt and pepper, and fish. Make sure the ginger is evenly coated on the fish on both sides.
Once the green onions are cooked remove from the skillet and set aside. Carefully wipe out the large skillet and then heat 1 tablespoon of canola oil over medium-high heat.
When the oil is hot, add the fish. Cook undisturbed to form a crust with the ginger.
Carefully flip fish after 5 minutes or so and cook for another 4 to 5 minutes. The exact cooking time will vary depending on the thickness of the fish.
While fish is cooking, add the green onions, rice vinegar, sugar, and salt to the warm, cooked rice. Mix well.
Serve the fish over the rice.

Serving Size: 1 piece of fish + ¼ of rice