Fill and boil your kettle. Tip the rice into a pan. Pour in 300ml hot water from the kettle. Add a pinch of salt. Cover. Bring to the boil. Turn the heat right down. Simmer for 20-25 mins. Take off the heat. Steam, lid on, for 2-4 mins till the rice is cooked and you finish cooking the cod.

Meanwhile, preheat your oven to 200°C/Fan 180°C/Gas 6. Finely grate the ginger and garlic into a small bowl. Mix in the brown rice miso paste along with 2 tsp olive oil. Set to one side.

Trim the spring onions and halve any lengthwise if they are really thick. Lay them in a small roasting tin. Nestle the cod fillets in, so everything is in a single layer. Spread two thirds of the miso mixture over the cod fillets and dot the rest over the spring onions. When the rice has cooked for 15 mins, slide the cod into the oven and roast for 12-15 mins.

While the rice and cod are cooking, make the quick picked veg. Zest and juice the lime into a small bowl. Add a pinch of satl. Trim and peel the carrot. Then using the veg peeler, create ribbons of carrot, turning the carrot as you go. Stop when you get to the middle and finely chop. Peel most of the skin from the cucumber (the skin can be bitter). Then peel the cucumber, turning as you go. Stop when you get to the seeded middle and then finely chop. Add the cucumber to the bowl and lightly scrunch everything together. Set to one side.

When the cod has cooked for 12 mins, remove it from the oven. Check it is cooked through by pressing the thickest part of one of the fillets with the back of a fork. It should flake easily and be opaque. Cook for 2-3 mins longer if you need to. Serve the cod with the spring onions, a pile of rice and the pickled veg on the side.