Karengo-Crusted Fish with Ponzu Broccoli and Miso Soup

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Combine rice, water and salt in a pot and bring to the boil. As soon as it boils, cover with tight fitting lid and reduce to lowest heat to cook for 12 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 rest of the meal; cut broccoli into small florets and stems into 0.5cm strips; in a small bowl, combine soy sauce, lemon juice and rice wine vinegar to make ponzu sauce. Set aside.
4. Pat fish dry with paper towels, removing any remaining scales or bones and place on prepared tray. In a small bowl, mix mayonnaise, wasabi, spring onion (green part), breadcrumbs, karengo flakes and sesame seeds together well. Divide between fish fillets, pressing down firmly to coat and form a crust. Bake upper rack for about 6 minutesthen increase oven to grill and cook a further 1 minute until crust is golden and fish is just cooked. Bring a full kettle to the boil.
5. Heat a drizzle of oil in a fry-pan or wok on high heat. Stir-fry broccoli florets and stalks for 2–3 minutes until bright green and tender, adding 3–4 tablespoons water to steam. Pour over half the ponzu sauce, toss.
6. Put each sachet of miso paste into a mug and cover with about ¾ cup boiling water. Stir well and sprinkle with spring onion (white part).
7. Spoon rice onto plates and top with a piece of fish. Serve broccoli on side and drizzle over remaining ponzu sauce. Serve miso soup on the side and garnish dish with spring onion (green part).