Grilled pangasius with rice and spicy oven-baked vegetables

What I love most about this dish is how easy it is to put together. The fish grills up in just a few minutes, the vegetables roast away in the oven without any fuss, and the rice cooks on the side while everything else is doing its thing. In under an hour, you’ll have a plate that looks restaurant-worthy but tastes like home.

If you’re in the mood for something light, flavorful, and just a little bit spicy, this recipe is going to be your new favourite!

Ingredients: (For 4 servings)

• 300 g rice
• 4 pangasius fillets (or any other fish you prefer – I had pangasius pre-marinated in garlic and lemon)
• 1 stock cube
• 2 red onions
• 2 bell peppers
• 2 carrots
• 4 cloves garlic
• 40 ml soy sauce
• 30 ml honey
• 3 tablespoons sambal sauce
• a piece of ginger
• 60 ml olive oil
• a spice mix of: a teaspoon of sesame, half a teaspoon of ground cumin, a teaspoon of dried oregano and a teaspoon of garlic powder, salt and pepper

Preparation:
Dissolve the soup cube in 600 ml of hot water, stir well, and set aside. Wash and prep the vegetables: slice the carrots into even rounds, cut the pepper in half lengthwise and then into strips, halve the onion and cut it into equal slices, peel and crush the garlic, and finally peel the ginger and grate it finely.

In a large pot or deep frying pan, heat 30 ml of oil. Once hot, add the garlic and ginger and sauté for about 1 minute until fragrant. Add the rice and cook for 2–3 minutes, stirring constantly. Pour in the prepared soup, stir well, then lower the heat and let it simmer for about 15 minutes, or until the rice is tender. Turn off the heat, cover with a lid, and set aside.

While the rice is cooking, prepare the vegetables. Preheat the oven to 200°C and line a baking tray with parchment paper. Place the vegetables in a bowl, drizzle with the rest of the oil, add the spice mix, and toss until evenly coated. Spread them out on the tray and bake for about 20 minutes, or until the vegetables are tender.

While the vegetables roast, prepare the sauce. In a small bowl, combine the soy sauce, sambal, and honey. Whisk with a fork until the mixture is smooth and well blended.

Set aside one-third of the sauce in a small bowl. After 20–25 minutes, take the vegetables out of the oven, toss them with the remaining spicy sauce, and return the tray to the oven for another 10 minutes.

Fry the fish in a pan or pop it on the grill: just use whatever you’ve got handy.

Once everything is ready, it’s time to plate up. Start with a bed of rice, add the spicy oven-baked veggies on top, then place a piece of grilled fish alongside. Serve with extra spicy sauce on the side, so everyone can add as much heat as they like.

If you try the recipe, let me know how you liked it! 😊

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