Ginger Spring Onion Fish & Rice

• Fish Fillet(600 g)
• Jasmine Rice(250 g)
• Bok Choy(4)
• Green Onions(6)
• Ginger(30 g)
• Garlic(2 cloves)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Salt(½ tsp)
• Black pepper(¼ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Thinly slice {Spring Onion}, finely grate {Ginger}, and finely chop {Garlic}. Trim the {Bok Choy} and halve any large pieces. Pat the {Fish Fillet} dry, then season with {Salt} and {Black pepper}.

   ~10 min

2. 2

   Add the {Jasmine Rice} to a saucepan with 500ml water. Bring to a boil, cover, and cook on low for 12 minutes until tender.

   ~12 min

3. 3

   While the rice cooks, heat the {Vegetable oil} in a large nonstick pan over medium-high heat. Add the {Fish Fillet} and cook for 3 minutes on the first side. Turn, then add the {Ginger}, {Garlic}, {Soy sauce}, and {Sesame oil} around the fish. Spoon the sizzling sauce over the fillets and cook for 2 more minutes, until the fish is just cooked through.

   ~5 min

4. 4

   Add the {Bok Choy} to the pan around the fish with a splash of water. Cover and steam for 1 minute until just wilted. Scatter in half the {Spring Onion}.

   ~1 min

5. 5

   Fluff the rice and divide between bowls or plates. Top with the fish and bok choy, then spoon over any pan juices and finish with the remaining {Spring Onion}.

   ~0 min