Method

Preheat the oven to 200°C. Line a baking tray with baking paper.

Put 1 tablespoon of the soy sauce, miso, lemon juice and 2 tablespoons of the mirin into a small bowl and mix well.

Place the fish pieces on the baking paper lined tray. Brush the miso mixture evenly over both sides of the fish. Reserve.

Place the rice into a saucepan and add enough water to come 1cm above the level of the rice.

Bring to a boil, then move to your smallest stove element, cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20mins. Remove from the heat and without uncovering, allow to stand for 5 mins. Uncover and gently fluff up the rice with a fork. Reserve.

Put the butternut, soy sauce, mirin, the ginger and 2 tablespoons of Dry white wine into a saucepan and bring to the boil. Cover and simmer for 6 mins or until the butternut is tender. Add the bok choy, cover and simmer for 4 mins or until the thick stalk of the book chop is tender but still crisp. Drizzle over the sesame oil.

Meanwhile, put the fish in the oven for about 5 mins or until the miso mixture is bubbling and the fish just cooked. The length of time for this will vary depending on how thick the fish is.

Serve the fish and vegetables on the rice with the sesame seeds sprinkled over everything.

Ingredients

200 grams jasmine rice

6 grams Sesame seeds, roasted

2 tablespoons Dry white wine or sake

For the fish:

15 grams Soy sauce

15 grams Miso paste

15 ml Lemon juice

30 grams Mirin

2 Tarakihi fillets

For the squash:

400 grams Butternut squash, peeled and diced into 1cm x 1cm pieces

30 grams Soy sauce

30 grams Mirin

15 grams Ginger, peeled and finely sliced

2 Bok Choy, quartered lengthways

5 grams Sesame oil