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Ingredients1 h 30 m servings 319 cals
Original recipe yields 4 servings
- Combine water and rice in a large pot over high heat. Bring to a boil; simmer for 5 minutes. Reduce heat to medium-low and simmer until rice is tender, about 30 minutes.
- Combine fish, ginger, spring onion, chicken bouillon granules, and pepper in a bowl. Let marinate for 15 minutes.
- Stir fish mixture into the pot. Simmer gently until rice is very soft and fish is falling apart, about 20 minutes. Season with parsley and salt.
Per Serving: 319 calories; 2.7 g fat; 59.6 g carbohydrates; 12 g protein; 21 mg cholesterol; 519 mg sodium. Full nutrition
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