- 150g brown basmati rice
- 3 tbsp sesame seeds
- 2 pollock fillets
- 2 tbsp tamari
- 1 orange
- A thumb of ginger
- 2 carrots
- 2 salad onions
- 2 star anise
- A handful of mint, leaves only
- 300ml boiling water
- Sea salt
- 400ml cold water
Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the rice into a sieve and give it a good rinse, then tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover and bring to the boil, then turn the heat down and gently simmer for 25 mins. Take off the heat and leave to steam in the pan, lid on, for 5 mins to finish cooking the rice.
While the rice simmers, sprinkle 3 tbsp sesame seeds onto a plate. Add a good pinch of salt. Rinse the pollock. Roll the pollock through the sesame seeds, coating as much of the fish as possible. Lay on a baking tray and set aside while you prepare the broth.
Add 2 tbsp tamari and the zest and juice of the orange to a large pan. Peel the ginger and cut into thin matchsticks. Do the same to the carrots. Thinly slice the salad onions, trimming off the roots and slicing both the green and white parts.
Add all the prepped veg and 2 star anise to the pan. Pour in 400ml cold water. Bring to the boil. Lower the heat and simmer for 10 mins.
Pop the sesame-crusted fish in the oven. Cook for 8-10 mins or till the sesame seeds are golden and the fish is just cooked through. It will flake easily when pressed with a fork. Continue simmering the broth as the fish cooks.
Roughly chop the mint leaves. Spoon the broth into bowls. Scatter over most of the mint. Place a fish fillet in each bowl of broth. Garnish with the reserved mint and serve straight away.
Super Salad^ The leftover feta will keep, wrapped, in the fridge for 3-5 days. Make a classic Greek salad by combining the feta with your leftover cos, chopped cucumber, tomatoes, olives, red onions and a sprinkle of dried oregano.