Sweet Chilli and Star Anise Fish with Baby Corn and Broccoli Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Combine rice, water, sesame oil and salt in a large pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking
3. While rice is cooking prepare vegetables; finely dice broccoli florets and stalk; drain baby corn and slice into ½ cm thick rounds; set aside.
4. In a small pot combine all sweet chilli and star anise glaze ingredients and bring to the boil. Simmer for 30 seconds then remove from heat to cool slightly.
5. Pat fish dry with paper towels, removing any remaining scales or bones. Place on prepared tray and spoon over glaze. Cover with tinfoil and bake for 7–8 minutes, depending on thickness, until fish is just cooked.
6. Place broccoli, baby corn, peas and a pinch of salt in a medium, heatproof, bowl. Pour over boiling water and set aside to cook for 4 minutes until just tender. Drain and add to steamed rice. Fluff up with a fork and season to taste with salt and pepper.
7. Divide baby corn and broccoli rice between plates and top with fish. Discard star anise and spoon over any remaining glaze. Garnish with coriander.