Peanut-Crusted Fish with Salad and Sesame Rice

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Combine rice, water, sesame oil and a pinch of salt 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. In a small pot on medium heat, combine all satay sauce ingredients. Bring to a simmer and whisk until smooth. Reduce heat to low and simmer for 5-7 minutes, stirring often, until sauce has thickened slightly.
4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Place fish on prepared tray. In a small bowl, mix peanuts, panko breadcrumbs and oil together, then gently pack onto fish using clean hands.
5. While rice is steaming, cook fish in oven for 4-6 minutes, or until just cooked through.
6. While fish is cooking, prepare salad. Finely slice lettuce; thinly slice spring onions (reserve green part of 1 spring onion); peel and grate carrot; cut cucumber in half lengthways and thinly slice; dice tomato 1-2cm. Place lettuce on a large sharing plate then top with remaining salad ingredients.
7. divide salad between plates, top with peanut-crusted fish and drizzle over satay sauce. Garnish with reserved spring onion (if using). Serve ¾ cup sesame rice per person on the side.