Hoisin Fish with Sesame Stir-Fry and Rice

Steps

1. ven to 200°C. Line an oven tray with baking paper.
2. Combine all rice ingredients in a medium 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 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. Prepare the vegetables; peel carrots, cut in half lengthways then thinly slice; trim ends off beans; finely slice cabbage until you have about 3 cups worth. In a small bowl, combine sesame oil, water, soy sauce and honey; set aside.
4. Pat fish dry with paper towels, remove any remaining scales or bones and cut into smaller pieces, about 6cm long. Lay in a single layer on prepared tray and season with salt. Mix lime juice and ginger together with hoisin sauce, then evenly spread over fish and turn to coat. When rice is steaming, bake fish for 6–7 minutes (depending on thickness) until just cooked through.
5. Heat a large, dry, fry-pan or wok (preferably non-stick) on medium heat. Toast sesame seeds for about 1 minute until golden. Remove from pan/wok and set aside.
6. Add a drizzle of oil to pan/wok and increase heat to high. Stir-fry carrots and beans for about 2 minutes, until starting to colour. Add cabbage and sesame/soy/honey mixture and stir-fry until cabbage is wilted and beans are tender, 2–3 minutes.
7. Spoon ¾ cup cooked rice per person onto plates and top with stir-fried vegetables and hoisin fish. Sprinkle over sesame seeds.