Asian-Style Basa Goujons With Sushi Rice

Rinse your sushi rice in a sieve under running cold water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until bubbling and cook, covered, for 15 min, then remove the pot from the heat and keep covered for a further 10 min before serving

Meanwhile, combine your miso and half of your rice vinegar (you'll use the rest later!), then mix together until you have a loose paste – this is your miso marinade

Cut your basa fillet[s] into quarters and add to the miso marinade

Give everything a good mix up until the fish is fully coated, then set aside for later – this is your miso basa

While the fish is marinating, chop your coriander finely, including the stalks

Add your cornflour to a plate and coat the miso basa in the cornflour, pressing firmly to coat the fish evenly and set aside

Tip: Coat the basa in the cornflour one side at a time to avoid stickiness!

Peel and finely dice your shallot[s]

Add the diced shallot to a small bowl with your mayo, ginger paste, half of the chopped coriander (save the rest for later!) and a splash of cold water to loosen the sauce

Season with a crack of black pepper and mix everything together – this is your ginger & coriander mayo

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated basa and cook for 4 min on each side until golden, crisp and cooked through – these are your Asian-style basa goujons

Tip: Your fish is cooked when it turns opaque and flakes easily

Trim, then finely slice your spring onion[s]

Rinse your blanched edamame beans under cold running water

Add the sliced spring onion to a bowl with the edamame beans, gluten free soy sauce, remaining rice vinegar and a drizzle of olive oil

Add the remaining chopped coriander to the edamame beans and mix everything together – this is your edamame salad