Pan method — keeps the fish jun tender and golden while giving it that just-cooked flavor.
Fish Jun with Rice and Steamed Veggies
Meal credits 1
Keto/Paleo Option Available
A local plate lunch favorite — lightly battered and pan-fried fish fillets served with fluffy white rice and fresh steamed veggies. Simple, comforting, and full of island-style flavor.
Ingredients
Swai Fillets, Almond Flour, Seasoning, Salt, Ground Pepper, Tapioca Flour, Olive Oil, Egg, Rice, Broccoli, Cauliflower, Coconut Aminos, Rice Wine Vinegar & Sesame Oil.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 619 | 405 |
| Fat | Grams | 28 | 26 |
| Carb | Grams | 58 | 13 |
| Protein | Grams | 32 | 28 |
Heating Instructions
Add a drizzle of shoyu or a touch of sesame oil for a classic local taste. Top with green onions or furikake for extra flavor.
Heat 2–3 minutes on medium-high, covered or vented. Stir rice halfway for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat fish jun and rice 4–5 minutes until hot. Add veggies last minute to avoid overcooking.
Preheat to 375°F. Place fish jun, rice, and veggies in an oven-safe dish, cover with foil, heat 10–12 minutes, uncover last 2 minutes for a light crisp on the fish.
Heat 1 tsp oil in a pan on medium. Add fish jun and rice, sauté 2–3 minutes until warm. Steam or microwave veggies separately for 30–45 seconds.