Sauteed Bluefish With Spicy Salad and Ginger Rice

Name: Sauteed Bluefish With Spicy Salad and Ginger Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup freshly squeezed lime juice; 1/4 cup sugar; 2 tablespoons salt, or more to taste; 1 tablespoon sambal, or more to taste; 1 tablespoon fish sauce; 1 small red onion, thinly sliced; 1 1/2 pounds cucumbers, peeled, seeded and sliced; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh cilantro; 1 tablespoon canola oil; 1 tablespoon chopped onion; 1 tablespoon chopped ginger; Kosher salt; 1 cup jasmine rice; 4 center-cut bluefish fillets, 4 to 6 ounces each, about 1 1/2 inches thick, trimmed and skinned (see note); Kosher salt; 3 tablespoons canola oil

Servings: persons

3/4 cup freshly squeezed lime juice
1/4 cup sugar
2 tablespoons salt, or more to taste
1 tablespoon sambal, or more to taste
1 tablespoon fish sauce
1 small red onion, thinly sliced
1 1/2 pounds cucumbers, peeled, seeded and sliced
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 tablespoon canola oil
1 tablespoon chopped onion
1 tablespoon chopped ginger
Kosher salt
1 cup jasmine rice
4 center-cut bluefish fillets, 4 to 6 ounces each, about 1 1/2 inches thick, trimmed and skinned (see note)
Kosher salt
3 tablespoons canola oil

1
To make the salad: At least 2 hours before serving, combine lime juice, sugar, salt, sambal and fish sauce in a bowl.
2
Add red onion, mix and refrigerate for at least 2 hours or overnight.
3
When ready to serve, lift onions out of dressing and combine them with cucumber, mint and cilantro in another bowl.
4
Spoon in a few tablespoons of dressing, mix and season to taste with more dressing, salt or sambal.
5
(Reserve remaining dressing.)
6
To make the rice: Heat oil in a medium saucepan (about 2 quarts) with a lid.
7
Add onion and ginger and a pinch of kosher salt.
8
Cook, stirring, just until softened and translucent: do not brown.
9
Add rice, 1 3/4 cups water, and bring to a boil, then stir, reduce heat to very low, and let cook undisturbed 8 to 10 minutes, until water is absorbed.
10
Turn off heat and set aside 5 minutes more, or until ready to serve.
11
To cook the fish: Sprinkle fillets with kosher salt.
12
Heat oil in a skillet over medium-high heat until shimmering.
13
Add fillets and cook until browned on the edges, adjusting heat to prevent scorching, about 5 minutes.
14
Turn, reduce heat to medium, and cook until just cooked through, 3 to 4 minutes more.
15
To serve, gently mix rice in saucepan and spoon onto serving plates.
16
Place a fillet on top of each mound of rice.
17
Top with salad and spoon a trickle of the reserved dressing on top.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup freshly squeezed lime juice, 1/4 cup sugar, 2 tablespoons salt, or more to taste, 1 tablespoon sambal, or more to taste, and more.

Yes, Sauteed Bluefish With Spicy Salad and Ginger Rice falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!