Asian Glazed Fish with Jasmine Rice and Greens

Steps

1. Cook rice Bring a full kettle to the boil. Combine sesame oil, rice, boiling water and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, reduce to lowest heat and cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking. When rice is cooked fold through spinach.
2. Prep veggies Cut broccoli into small florets; separate bok choy leaves; cut courgette in half lengthways then thinly slice.
3. Cook fish Pat fish dry and remove any remaining scales or bones. Season. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 2 minutes, turn, add first measure of Asian marinade and cook a further 2 minutes, or until just cooked through. Set aside, reserve pan.
4. Cook greens Return pan to a high heat with a drizzle of oil. Cook greens for about 3 minutes, until bright green and tender. Add remaining Asian marinade and cook for about 1 minute, until heated through.
5. Serve rice and vegetables with fish, any resting juices and sesame seeds.