Shiso-Crumbed Fish with Jasmine Rice and Japanese Salad

Steps

1. Combine rice, water and a pinch of salt in a 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 cooks, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger pieces in half.
3. Mix flour and salt together in a bowl, whisk egg with milk in a second bowl and mix breadcrumbs and first measure of shiso in a third bowl. Coat each piece of fish first in flour, then egg, then breadcrumbs, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook fish, in batches, for 1-2 minutes each side, until golden and cooked through. Set aside on paper towels. While fish cooks, whisk together all Japanese dressing ingredients in a small bowl.
5. Prepare salad. Peel carrot and cut into matchsticks (or grate); remove 1cm end from bok choy and thinly slice; cut cucumber in half lengthways and thinly slice on an angle; thinly slice spring onions on the angle. Add all to a large bowl and toss to combine.
6. To serve, spoon ¾ cup cooked jasmine rice on each plate and top with shiso-crumbed fish. Sprinkle with reserved shiso furikake and dollop with miso drizzle. Serve salad on the side drizzled with Japanese dressing.