serves 4

preparation: 30 min

Caramelized Lime Fish & Crispy Rice



Fish and Rice


4 small filets of white fish (cod, bass, halibu or hake) washed and dried with a paper towel


1 cup (300mg) basmati rice (cooked the day before)

½ head of white cabbage (great with hispi cabbage or cone cabbage)

2 tablespoons (30 ml) sunflower or other vegetable oil

½ onion peeled and chopped or sliced

⅓  cup (78 ml) sunflower or vegetable oil

2 ounces (50 g) butter



½ cup (120 ml) soy sauce

Zest of 1 whole lime

Juice of 1 ½ lime

2 tablespoons (30 ml) mirin or any wine 

2 tablespoons (30 ml) rice wine vinegar

2 tablespoons (14 g) brown sugar

1 tablespoon(15 g) fresh ginger peeled and grated

1 clove of garlic, minced or microplaned

Pinch of red chili flakes, add more if you want it spicy

2 dashes of fish sauce (optional)



Bunch of cilantro, washed and picked

Jalapeño, seeded and thinly sliced (optional)

Juice of ½ a lime, or more to taste

Avocado (optional)


In addition to preparing the rice in advance, you may also get the sauce, the cabbage and garnish ready. Then when hosting your friends or family, cook the fish, reheat the cabbage and rice and assemble.


This is also great with chicken breasts or shrimp



The day before cooking the fish, cook the basmati rice. This is the SECRET to crispy rice

  • Put rice into a fine sieve and rinse under cold water until the water runs clear through the rice. 

  • Once rinsed, let drain for a few minutes. Meanwhile, put 1 ½ cup (350 ml) of cold water into a small to medium pot and add the rice. 

  • Bring to a boil. Then lower the heat to the minimum covering the pot with a tight fitting lid. Cook for 15 minutes.

  • After 15 minutes, turn off the heat. Once cooled, spread the rice out onto a sheet pan, leaving it lumpy. Put the sheet pan, uncovered, into the refrigerator overnight.


To make the sauce:

  • In a small, heavy pot add all sauce ingredients and simmer over medium heat until brown sugar has dissolved.

  • Set aside to cool and strain through a fine sieve into a small container once cooled.

Get the garnish together:

  • Put the cilantro, jalapeño and avocado (optional) in a small bowl and toss with a squeeze of lime. Add a little olive oil right before serving.


To cook the cabbage:

  • Cut the ½ head of cabbage in half, remove core and roughly slice. Pour the vegetable oil into a medium size pan and heat over medium heat for a minute.

  • Add cabbage and sauté over high heat stirring frequently with a wooden spoon. Cook for about 3-4 minutes.

  • Season with salt and pepper. Cover to keep warm while cooking the rice and fish.


To heat the previously cooked rice:

  • In a medium to large pot add 2 tablespoons vegetable oil and heat over high heat for about a minute.

  • Add onions and stir with a wooden spoon for 1-1 ½ minutes until slightly golden. 

  • Lower heat to medium-low, add clumpy rice, season with a good pinch of salt and stir to incorporate onion being careful not to break up the rice too much. 


To cook the fish:

  • First clarify the butter. Place butter in a small, oven proof container and put in the oven at 350 Fº (176 Cº) until melted, about 8-10 minutes. Remove from the oven and set aside. (it can also be done in a microwave for 30 seconds.

  • Prepare the fish fillets. If the fish fillet has skin, run 2 fine diagonal cuts through the skin.   

  • Heat a heavy bottomed sauté pan or cast iron pan, (about 10 inch/25cm), over low-medium heat for about 2 minutes.

  • Add 2 tablespoons vegetable oil and a tablespoon of the clear, clarified butter. Swirl the pan to incorporate the oil and butter.

  • Add the filets of fish, skin side down, and cook on low heat until skin gets crispy, 4-5 minutes depending on the thickness of the filet. 

  • Turn the fish over and cook on the other side for 1 minute. Take fish out and keep warm on a plate. Meanwhile, wipe out the pan with a paper towel and add ½ (half) of the sauce to the pan to heat up. 

  • Once pan is warm, add the fish back to the pan, skin side up. Cook for one minute more, then turn off the heat and keep the pan warm while you heat up the cabbage and rice.


To assemble:

  • Toss the cilantro, jalapeño and avocado and lime juice with a splash of olive oil.

  • Place rice on a plate, top with cabbage then fish. 

  • Pour the pan sauce over the fish. Top with cilantro mix. Serve with a wedge of lime and the extra sauce on the side.​​