- 75g brown basmati rice
- 50g tamari
- 2 tbsp brown rice vinegar
- A thumb of ginger
- 1 garlic clove
- 2 pollock fillets
- 30g sea purslane
- 1 shallot
- 1 pak choi
- 25g sesame seeds
- 150ml boiling water
- Sea salt
- 1 tbsp coconut, rapeseed or olive oil
Tip the rice into a bowl. Cover with cold water. Swish around with a fork for a few mins till the water goes cloudy (this is the starch). Drain, rinse and tip into a small pan. Add 150ml boiling water and a pinch of salt. Cover. Bring to the boil.
When the rice is boiling, turn the heat right down. Gently cook for 20-25 mins till all the water is absorbed. Take off the heat and set aside, lid on, to finish steaming in the pan till everything is ready.
Heat your oven to 180°C/Fan 160°C/Gas 4. Pour the tamari and 2 tbsp vinegar into a bowl. Peel and grate the ginger and garlic into the bowl. Stir to mix.
Pop the pollock fillets in a baking dash. Spoon over half the ginger marinade. Set aside for 10 mins to marinate.
Pick the sea purslane off the stalks. Warm 1 tbsp oil in a deep frying pan or wok. Add the sea purslane and sizzle for 2-3 mins till the leaves look crisp. Lift out of the pan and set aside on a plate lined with kitchen paper.
Peel and finely slice the shallot. Finely slice the pak choi stalks. Finely slice any larger leaves.
Sprinkle the pollock fillets with the sesame seeds. Bake for 12-15 mins till the pollock is opaque and flakes easily when pressed with a fork.
While the fish bakes, put the pan or wok back on the frying pan. Add a splash of water, the shallot and the pak choi stalks. Stir-fry for 2 mins to just soften them. Add the pak choi leaves to the pan. Pour in the remaining ginger marinade. Stir-fry for 2-3 mins to just wilt the pak choi.
Scoop the rice onto two serving plates. Serve with the stir-fried veg, the baked pollock and the crisp sea purslane leaves.