| 10 | 35 | 287 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 4 tbsp | Rice flour, brown |
| 1 tsp | Garlic powder |
| 1 tsp | Paprika, sweet |
| 1 tsp | Himalayan sea salt |
| 2 fillet | Basa fish (fresh or thawed, chopped into 1 inch cubes) |
| 2 tbsp | Olive Oil, Extra Virgin (or cooking oil of your choice) |
| 1 cabbage | Napa cabbage, raw (sliced into 1 inch pieces) |
| 1 cup whole | Snow peas, raw |
| 1 dash | White pepper (to taste) |
| 1 pinch | Kosher salt (to taste) |
Prepare fish batter by adding the flour, garlic, paprika and salt to a small bowl
Dip the fish into the batter and evenly coat all the pieces
Heat a large pan over medium-high heat, add oil of your choice.
Add fish to the pan and allow to brown on one side before tossing to ensure browning on all sides. When cooked through, remove from pan and set aside on a plate.
Add the sliced cabbage and snow peas into the pan, along with a splash of water. Cover with lid and let it sit for 5 minutes
Stir vegetables and add the fish back to the pan. Stir everything together, being careful not to break up the fish.
Sprinkle with salt, and white pepper to taste
| Grain | 0.1 |
| Meat | 1.1 |
| Vegetables | 5.9 |
