Sweet Soy Fish with Sesame Stir-Fry and Rice

Steps

1. oven to 200°C. Line an oven tray with baking paper (if using).
2. Combine all rice ingredients in a medium 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. Prepare vegetables. Peel carrots, cut in half lengthways then thinly slice; trim ends off beans; finely slice cabbage until you have about 3 cups worth; finely slice spring onions. In a bowl, combine sesame oil, water, soy sauce and honey, set aside.
4. Pat fish dry, remove any remaining scales or bones; cut into 6cm pieces. In a bowl, mix lime juice, ginger, soy and sweet chilli sauce. Add fish and toss to coat. Remove fish; place on prepared tray or in an oven-proof dish in single layer and drizzle with oil. Discard leftover marinade.
5. When rice is steaming, bake fish for 6–7 minutes until just cooked through. Heat oil in a fry-pan or wok on high heat. Stir-fry beans for 1 minute, then add carrots and white part of spring onions (if using) for a further 2 minutes, until starting to colour.
6. Add cabbage and sesame/ soy mixture and stir-fry until cabbage is wilted and beans are tender, 2–3 minutes. Toss through green part of spring onions (if using).
7. Spoon rice onto plates and top with sesame stir-fry vegetables and sweet soy fish. Drizzle over any remaining sauce from the tray.