Sake-steamed cod with jasmine rice and spinach

Ingredients

For 1 serving

• Cod180 g
• Sake3 tablespoons
• Ginger8 g
• Spring onions1
• Jasmine rice70 g
• Spinach150 g
• Tamari1 tablespoon
• Sesame oil2 teaspoons
• Saltto taste

Contains: soy, fish, sesame,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile peel the ginger and cut it into thin matchsticks; trim and thinly slice the spring onion; wash the spinach.
3. Put the cod in a frying pan with the sake, ginger, a pinch of salt and a couple of centimetres of water; bring to a gentle simmer, cover and cook for 8 minutes over low heat, until the flesh is opaque white and flakes.
4. Meanwhile heat half the sesame oil in another pan over high heat and stir-fry the spinach for 2 minutes with a pinch of salt, until wilted.
5. Serve the fish with its cooking juices, dressed with the tamari, spring onion and remaining sesame oil, alongside the rice and spinach.