Fish with Asian Greens and Master Stock

Steps

1. Combine rice, water, chilli flakes (if using) 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. Fluff up cooked grains with a fork.
2. Trim asparagus ends 1cm and cut any larger pieces in half lengthways. Quarter bok choy lengthways and set veggies aside.
3. Pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Score skin at 1cm intervals on an angle. Season with salt and set aside.
4. Bring Asian master stock and water to a simmer in a medium pot on medium heat. Add asparagus and bok choy, cook for 1 minute then turn off heat. Set pot aside.
5. While Asian master stock is coming to a simmer, heat a drizzle of oil in a medium (preferably non-stick) fry-pan. Cook fish, skin-side-down, for 2-3 minutes, pressing down lightly with a fish slice. Flip and cook for a further 1-2 minutes, until just cooked through. Remove from pan and set aside.
6. To serve, spoon ¾ cup steamed rice onto each bowl (to one side). Divide Asian greens between bowls, placing them beside rice, and top with fish. Carefully spoon master stock around rice. Sprinkle with coriander and peanuts and serve lime wedges on the side to squeeze over.