Pan-Fried Fish with Miso Dressed Salad and Black Sesame Rice

Steps

1. Combine rice, water, sesame oil and a pinch of salt in a small 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 during cooking.
2. While rice is cooking, prepare rest of the meal; in a small bowl whisk miso paste, rice wine vinegar, lime juice, oil and honey together until smooth.
3. Cut cucumber in half lengthways and slice thinly on an angle; slice radishes into thin matchsticks or grate; very thinly slice mushrooms. Place all in a medium bowl.
4. Pat fish dry with paper towels, removing any remaining scales or bones and season with salt. Heat a drizzle of olive oil in a small fry-pan on high heat. Cook fish for 1–2 minutes each side, depending on thickness, until just cooked. Remove from heat and sprinkle over lime zest.
5. When rice has finished cooking, fluff up grains and fold through sesame seeds. Drizzle half the dressing over salad vegetables and toss to coat.
6. spoon ¾ cup cooked black sesame rice onto a plate and top with pan-fried fish. Serve miso dressed salad on the side and drizzle a little reserved dressing over fish, if desired.