Miso-Glazed Fish with Asian Veggie Rice

Steps

1. oven to 220˚C. Line an oven tray with baking paper. Bring a pot of salted water 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. Finely chop broccoli florets and half the stalk (discard other half), chop ends off bok choy then slice 1cm. Set aside. In a bowl, mix all rice dressing ingredients together and set aside.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Place fish on prepared tray.
5. Using a teaspoon, spread miso glaze over fish then sprinkle over sesame seeds. Bake fish, on middle rack, for about 3 minutes. Move tray to higher rack, turn oven grill to high and cook fish for a further 1–2 minutes, until just cooked through and miso glaze is starting to bubble.
6. While fish is cooking, cook broccoli and edamame beans in pot of boiling water for 2–3 minutes until bright green and tender. Drain well and transfer to a large bowl. Toss broccoli and beans with cooked rice, bok choy and rice dressing.
7. Divide Asian veggie rice between plates and serve miso-glazed fish on top.