You'll need for 2:
- 2 x 130g cod loin
- 4 spring onions, chopped
- 2-3 tbsp light soy sauce
- 2 tsp lazy ginger
- 1 tsp lazy garlic
- 1 tsp groundnut oil, or oil of your choice
- Pinch of chilli flakes
- Pack of pak choi
- Half a punnet chestnut mushrooms
- 125g brown basmatti rice, cooked and cooled
What to do:
On a plate place the cod loins. Scatter over 1 tsp ginger, lime juice, sake, 1 tbsp soy sauce, a small handful of spring onions and a sprinkling of fresh coriander. Place in the bamboo steamer over a pan of boiling water and steam for 7-8 minutes until the fish is opaque throughout.
At the same time as getting the fish on, heat the oil in a wok and stir fry the vegetables with the garlic, 1 tsp chopped ginger and chilli until beginning to colour. Season using 1-2 tbsp of soy sauce. Add the rice and stir continuously until the rice is fully heated through. Sprinkle with the rest of the chopped coriander.