Korean Pear-Glazed Baked Fish with Rice and Napa Slaw

Ingredients

• 1.5 cups long-grain white rice
• 4 tilapia fillets
• 1 ripe pear, half grated for the marinade, half thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tbsp gluten-free fish sauce
• 2 tbsp rice vinegar
• 2 tbsp olive oil
• ½ head napa cabbage, thinly shredded
• 1 cucumber, cut into sticks
• 3 scallions, thinly sliced
• ½ tsp Korean chili flakes (gochugaru)

Method

1. Rinse the rice and get it simmering.12 min timer
2. Whisk the pear, garlic, ginger, fish sauce, vinegar and oil.
3. Coat the fish and let it sit 10 minutes.10 min timer
4. Bake at 400°F until the fish flakes at the thickest point.12 min timer
5. Lift the kids' plain share straight onto their plates.Kids’ plate comes out here
6. Toss the slaw with dressing, then scatter scallions and chili over the grown-up plates.