Soy and ginger fish with rice

Ingredients

Scaled for your household (4 portions) · original serves 4

• Spring onions2 bunch
  2 onions julienned; remainder cut into 5 cm pieces
• White fish fillets700 g
  cod or other white fish
• Salt1 tsp
  to season; basket purchase quantity
• White pepper¼ tsp
  to season; basket purchase quantity
• Soy sauce45 ml
• Rice wine vinegar45 ml
• Ginger2 cm
  julienned or cut into matchsticks
• Microwave basmati rice500 g
  ready-cooked microwaveable
• Coriander bunch1 bunch
  leaves picked
• Sesame seeds (optional)1 tbsp
  to garnish

Method

1. 1

   Julienne two of the spring onions and place them in a bowl of iced water so they curl. Cut the remaining spring onions into 5 cm lengths.

2. 2

   Season the fish fillets with sea salt and white pepper. Put a frying pan over medium heat and add the soy sauce, rice wine vinegar, julienned ginger and 5 cm spring onion pieces.

3. 3

   Nestle the fish into the pan, bring the liquid to a gentle simmer and cover with a lid. Steam for 5–6 minutes, until the fish is just cooked through.

   6 min
4. 4

   While the fish cooks, heat the two packets of ready-cooked basmati rice according to their packet directions.

5. 5

   Divide the hot rice among four bowls or plates. Set a fish fillet on each portion and spoon the soy-and-ginger cooking liquid over the top.

6. 6

   Drain the curled spring onions and scatter them over the fish with the coriander leaves and sesame seeds if using. Serve immediately.