Pan-Fried Fish and Teriyaki Veggies with Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. While rice is cooking, prepare the vegetables; peel carrots, cut in half lengthways then thinly slice; cut broccoli into small florets; remove seeds from capsicum and thinly slice.
4. Pat fish dry with paper towels, remove any remaining scales or bones, cut any larger fillets in half and season with salt. Heat olive oil in a fry-pan on high heat and cook fish, in batches, for 1–2 minutes each side, until cooked. Remove from pan and set aside on a plate covered with foil.
5. Add olive oil to pan on high heat. Stir-fry carrots and broccoli for 3–4 minutes. Add a splash of water, capsicum and peas and stir-fry a further 1–2 minutes, until tender. Add teriyaki sauce and water and toss until heated through, about 30 seconds. Remove from heat.
6. Break fish into chunks and scatter over pan of vegetables. Sprinkle with sesame seeds and squeeze over lemon juice, if desired.
7. Spoon ¾ cup cooked rice per person onto plates. Serve whole pan of pan-fried fish and teriyaki veggies in the middle of the table for everyone to help themselves.