Coriander Crumbed Fish with Jasmine Rice and Japanese Salad

Steps

1. Preheat oven to 220°C. Line an oven tray (with a lip) with baking paper. Roughly chop coriander.
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 cooks, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season and place on prepared tray. Combine breadcrumbs, coriander, olive oil and salt in a small bowl. While rice steams, sprinkle evenly over fish fillets and bake for 7-8 minutes.
4. While rice and fish cook, whisk together all dressing ingredients in a large bowl.
5. Prepare salad. Peel carrot and cut into matchsticks (or grate); thinly slice lettuce; cut cucumber in half lengthways and thinly slice on an angle; thinly slice spring onions. Add all vegetables to large bowl with dressing and toss to combine. Mix together mayonnaise and 1 tsp shiso furikake in a small bowl.
6. To serve, spoon ¾ cup cooked jasmine rice onto each plate and top with coriander crumbed fish. Sprinkle with reserved shiso furikake and dollop with mayonnaise. Serve salad on the side.