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Airborne Pickled Fish with Rice

Elevate your weeknight dinner with this quick pickled fish served over a bed of fragrant rice, combining fresh flavors and effortless technique.

Main
Prep 20m · Cook 30m · Total 50m
13 ingredients

Inspired by the challenges of competition in the airline industry and the uncertainties in tech investments, this dish brings together fresh ingredients and bold techniques for a delightful meal.

Instructions

  1. In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer, stirring until sugar dissolves. Remove from heat.
  2. Add the sliced red onion and julienned carrot to the pickling liquid. Let it cool while you prepare the fish and rice.
  3. Rinse jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rice and 600 ml of water. Bring to a boil, then reduce heat to low and cover. Cook for 15-18 minutes until the rice is tender and water is absorbed.
  4. Meanwhile, season the fish fillets with olive oil, salt, and black pepper. Heat a non-stick skillet over medium-high heat and cook the fish for 3-4 minutes on each side until golden and cooked through.
  5. Once the rice is cooked, fluff with a fork and stir in chopped parsley.
  6. To serve, place a portion of rice on each plate, top with fish, and add a generous helping of quick pickled vegetables.