Baked Sole With Soy Honey Butter And Pak Choi

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut 30g [45g] [60g] butter into small pieces

Cut 2 long rectangles of tin foil (approx. the size of A3 sheets of paper), overlap the foil and place on a baking tray (cooking for 3 or more? Do this twice!)

Tip: Overlapping the foil ensures that the fish is completely encased for cooking

Place your sole fillet[s] in the centre of the doubled foil

Scatter with the chopped ginger and dot the butter evenly over

Drizzle your soy sauce, honey and rice vinegar evenly over the sole

Scrunch the edges of the foil together around the sole to form a sealed parcel[s]

Put the tray[s] in the oven for 15 min or until the sole is cooked through – this is your baked sole with soy honey butter

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

Whilst the sole is cooking, wash your pak choi, then pat dry with kitchen paper

Slice the pak choi in half lengthways

Heat a large, wide-based pan with a matching lid with a drizzle of vegetable oil over a medium heat

Once hot, add the halved pak choi, cut-side down, and cook for 2-3 min or until slightly brown

Season with a pinch of salt

Once brown, add a splash of water and cook, covered, for 4-5 min further or until soft

Meanwhile, add your cashews to a separate baking tray and put them in the oven for 3-4 min or until they have darkened slightly in colour

Tip: Watch them like a hawk to make sure they don't burn!

Once cooled, chop them coarsely