Steamed cod bowl with jasmine rice and ginger vegetables

Ingredients

For 1 serving

• Jasmine rice70 g
• Cod160 g
• Bok choy120 g
• Carrots60 g
• Ginger5 g
• Soy sauce15 ml
• Sesame oil8 g
• Spring onions1

Contains: gluten, soy, fish, sesame,

Method

1. Rinse the jasmine rice until the water runs clear, put it in a small pan with cold water to cover by about a finger's width, bring to the boil, turn to the lowest heat, cover and cook for 12 minutes, until the water is absorbed; leave it to rest, covered.
2. Meanwhile bring the water for the steamer to the boil. Quarter the pak choi lengthways and rinse it at the base; peel the carrot and cut it into sticks; peel the ginger and cut it into julienne; slice the spring onion.
3. Remove any bones from the cod and place it in the steamer basket; steam it, covered, for 8 minutes, until the flesh is white and flakes easily. Add the carrots and pak choi to the basket for the last 5 minutes, until tender but still bright.
4. Heat the sesame oil in a small pan over medium heat with the ginger and spring onion for 30 seconds, until sizzling and fragrant; turn off the heat and add the soy sauce.
5. Assemble the bowl with the rice, vegetables and cod, and pour over the hot fragrant oil.