We also had some lovely, island caught tombo (albacore tuna) to sear up and serve with our stir-fried rice.
January seems like a long time ago. I mean it IS a long time ago, no time for silly things like New Year’s Resolutions. As some of you may recall, I vowed to give up meat this year, including fish. However, I don’t think eating locally and sustainably caught fish is technically cheating. But who’s counting anyway?
Remember to get the pan nice and hot to get a good sear on the fish. I like using my cast iron for this task.
The green blob on this piece of fish is some left-over arugula pesto I made the other day. It was great on the fish.
I’m not that good at exact measurements. Deal with it. But seriously, if you taste as you go, you can’t go wrong.
Leftover Stir-Fried Rice
serves 2 to 4 depending on how hungry you are
2 cups cooked day-old (or fresh) brown rice
1/2 chopped yellow onion
2 cloves chopped garlic
1/2 tsp chopped fresh ginger
1 TBL olive oil
2 TBL sesame oil
1 heaping tsp chilli garlic paste
1-2 TBL soy sauce
2 cups shredded Swiss chard, spinach, or kale
1/4 cup chopped green onion
Heat olive oil over medium high heat in a large non-stick pan and add yellow onion. Add garlic and ginger after onion softens. Once aromatic, add chard and cook for 3-5 minutes. Stir in chilli garlic paste, sesame oil, and soy sauce. Add rice and cook until heated through. Garnish with green onion. Enjoy!