Lieu with miso and black rice with lemongrass

Delicious and healthy, here’s how to make Lieu with miso and black rice with lemongrass

Practical information

Total time: 15 min
Preparation time: 15 min
Number of people: 4
Difficulty: Easy
Cost: Economical
Cooking Type: Grilled
Calories: 375
Type: Flat
Category: Beverage
Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Rich in omega 3, Gluten-free, Dairy-free, Egg-free,

Ingredients

4 pollack back
250 g of black rice
1 lemongrass stalk
1 branch of Thai basil
2 tbsp. to s. shaves of light miso (shiro miso)
3 tbsp. to s. lemon juice
1 C. to s. cane sugar
2 tbsp. to s. dry white wine
2 tbsp. to c. tamari sauce
1 C. to s. rapeseed oil

Preparation

In a bowl, dissolve the sugar in the lemon juice.
Add the rest of the marinade ingredients and emulsify.
Dry the place backs with a paper towel.
Place them in a freezer bag with the marinade and leave for at least 1 hour in the fridge (ideally overnight).
Rinse the black rice with water and cook it according to the package directions, with the lemongrass stalk cut lengthwise, then in half.
Salt at the end of cooking.
Drain the pollock backs (collect the marinade), then sear them in a pan, about 3 minutes on each side, covering it halfway through cooking with the rest of the marinade.
Serve the fish with the black rice, accompanied by a few leaves of Thai basil.

Health tips

Miso paste
It is obtained by fermentation of soybeans (hatcho miso), with rice (shiro miso) or barley (mugi miso), depending on the preparations. Miso is rich in enzymes and
in probiotics, beneficial for the intestinal flora. Salty, it can be used as a condiment in cooking, in vinaigrettes, broths …