Pan seared Ling cod with jasmine rice and our Jade Lemongrass Dipping sauce and root vegetables

This is one of our favourite dishes growing up. Called "Cá Chiên" or Fried Fish.
We enjoy this dish with a side of steamed jasmine rice.
This recipe is our version, the crispy skin of the ling cod and roasted vegetables really absorb our Jade lemongrass dipping sauce. Our Jade lemongrass dipping sauce has an aromatic, citrusy, sweet and sour flavour to balance the richness of the Fish.

Prep time: 20 min
Cook time: 20 min

Serves: 4

Ingredients:

4 x 5 oz ling cod fillet skin on

2 cup Jasmine rice
4 cup water

1 bunch Turnip, washed, trimmed, halved
1 bunch Radish, washed, trimmed, halved
2 large Carrot, washed, trimmed, cut into same size as radish
2 tbsp olive oil
To taste Salt and pepper

Jade Lemongrass Dipping Sauce

Vegetable oil to cook

Preparation:

Preheat oven to 375F

-Season ling cod fillet, with pinch of salt and pepper each side. reserve

-In a medium pot, bring water to a boil, add rice and bring back to a boil. Cover with a lid and turn  down to lowest temp on your stove. Let sit for 25 min. Remove lid and with a fork fluff the rice. Put lid back on and hold..

-Heat a large pan on medium high, add vegetable oil. When oil is hot add, ling cod skin side down. Carefully with a fish spatula, press gently on fish to get a nice even sear on skin. When a nice crust is formed remove fish and reserve on the side.

-If needed add more oil. Add in vegetables cut side down, season with salt and pepper. When nice colour is formed. Turn off heat. Place the seared fish skin side up on the bed of vegetables and place in oven.

-Roast for approximately 10-15min until fish is cooked and vegetables tender.

- Serve with cooked rice.

- Dress the pan seared in our Jade Lemongrass Dipping Sauce!