Hoisin Fish with Veggie Rice Stir-fry

Steps

1. Cook rice Preheat oven to 200°C. Combine all rice ingredients in a medium pot with a pinch of salt, 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 the heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Prep veggies Cut carrots in half lengthways, then thinly slice. Thinly slice cabbage, until you have about 3 cups worth. In a small bowl, combine sesame oil, water, soy sauce and honey. Set aside.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger fillets into smaller pieces, about 6cm long. Lay in a single layer on a lined oven tray and season with salt. In a small bowl, mix together lime juice, ginger and hoisin sauce. Spread evenly over fish and turn to coat.
4. Cook fish Bake fish for 6–7 minutes (depending on thickness), until just cooked through. Heat a large, dry, fry-pan (preferably non-stick) on medium heat. Toast sesame seeds for about 1 minute, until golden. Remove from pan and set aside. Reserve pan. LIttle foodies may prefer their fish plain.
5. Cook stir fry Add a drizzle of oil to reserved pan and return to high heat. Stir-fry carrots and beans for about 2 minutes, until starting to colour. Add cabbage and the sesame/soy/honey mixture. Stir-fry for about 2–3 minutes, until cabbage is wilted and beans are tender.
6. To serve, spoon rice onto plates and top with stir-fried veggies and hoisin fish. Sprinkle over sesame seeds