Sesame Miso-Orange Grilled Fish

Steps

1. oven to high grill. Line an oven tray with baking paper.
2. Combine rice, water 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 10 minutes. Do not lift lid during cooking.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray, to one side. In a small bowl, combine miso, sesame seeds, orange zest and ginger. Set aside.
4. In a small bowl, combine all orange vinaigrette ingredients and set aside. Thinly slice celery; peel carrot; grate courgette and carrot. Place in a medium bowl and set aside. Trim ends from choy sum, roughly slice stalks and leaves and set aside, keeping stalks and leaves separate.
5. Evenly spread miso mixture over fish and place edamame on tray next to fish. Grill both (on upper oven rack) for 4–5 minutes, until fish is cooked and edamame are hot.
6. Heat sesame oil in a large fry-pan on medium heat. Stir-fry choy sum stalks for 1-2 minutes, until tender. Add leaves and soy sauce and cook a further 1 minute, until wilted.
7. Fluff up rice and add to bowl with vegetables, along with half the vinaigrette and cooked edamame. Season to taste and toss to combine.
8. spoon brown rice celery salad onto plates and top with sesame miso-orange baked fish. Serve choy sum on the side. Drizzle over any remaining vinaigrette, if desired