Crispy Cod With Sesame Veg And Chilli Soy Dressing

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips, then pat them dry with kitchen paper

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Peel and finely chop (or grate) your garlic

Cut 1 piece of tin foil per person approx. the size of an A3 sheet of paper and layer them over each other

Add the carrot ribbons, sliced spring greens, chopped garlic and ginger paste to the middle of the foil with half your toasted sesame oil (save the rest for later!) and 2 tbsp [3 tbsp] [4 tbsp] water

Scrunch the edges of the foil around the veg to form 1 sealed parcel per person and add to a baking tray (or two!)

Put the tray[s] in the oven for 12 min or until the spring greens has wilted – this is your sesame veg

Meanwhile, combine your soy sauce, honey, rice vinegar, remaining toasted sesame oil and half your chilli flakes (can't handle the heat? Go easy!) in a bowl – this is your chilli soy dressing

Pat your fish dry with kitchen paper, then add them to a bowl with your cornflour

(unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Give everything a good mix up until the fish is fully coated – this is your coated fish

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the coated fish and cook for 6 min, turning halfway, or until golden, crispy and cooked through – these are your crispy diced fish

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