MISO-GLAZED FISH WITH SESAME RICE

Prep time 20 mins Cooking time 30 mins Serves 4 INGREDIENTS 4 fish fillets (about 200g each) 4 tbsp mild-flavoured oil such as grapeseed 2 tsp sesame oil 6 spring onions, white parts, thinly sliced, green parts trimmed and reserved 2 tsp finely grated ginger 350g sushi rice 2 tbsp soy sauce 50ml brown rice vinegar, mixed with 3 tsp caster sugar 2 tbsp gomasio* or to taste, plus extra to serve MISO GLAZE 100g miso paste 4 tbsp distilled vinegar 2 tsp granulated sugar 1½ tbsp soy sauce 30g caster sugar 1 tsp finely grated ginger METHOD For miso glaze, stir ingredients in a saucepan over medium heat. Cook until slightly thickened, 1-2 mins. Set aside to cool, 5 mins. Preheat oven to 200°C. Coat fish with miso glaze and allow to marinate, 10-15 mins. Heat half the oils in a saucepan over medium heat, add the white part of the spring onions and ginger. Stir for 1-2 mins. Add rice, soy sauce and 450ml water, bring to the boil, cover tightly, reduce heat to medium and cook until rice is cooked, 13 mins. Remove from heat and stand covered for 10 mins. Add vinegar mixture and gomasio, stir and season. Heat remaining oils in a frying pan over medium heat. Add fish, cook until it starts caramelising 1-2 mins, turn and cook for another minute, then transfer to an oven tray and roast until just cooked, 2-3 mins. Add 2 tbsp miso glaze to frying pan with 150ml water, bring to the boil, stirring, add spring onion greens, stir until wilted, 1-2 mins, remove. Serve sesame rice with fish. Pour pan juices over, top with spring onion greens and gomasio. *If gomasio is not available, crush together toasted sesame seeds with salt.