Fish Nuggets With Asian Dipping Sauce

Add the basmati rice, 400ml [800ml] water and a very large pinch of both salt and sugar to a pot (with a lid) and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and stir vigorously for 1 min, before covering for 15-20 min or until most of the water is absorbed, stirring occasionally 

Once the rice is cooked, set aside and keep covered until serving 

Meanwhile, slice the basa fillets in half lengthways and cut each half into bite-sized pieces 

Add the panko breadcrumbs to a large mixing bowl

Add the fish pieces and coat them in the breadcrumbs to make fish nuggets (press the breadcrumbs onto the fish with clean hands)

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

Combine the ginger, soy sauce, sesame oil, chilli flakes (Can't handle the heat? Go easy), half of the rice vinegar and 1 1/2 tsp [3 tsp] sugar 

Mix well – this is your Asian dipping sauce 

Meanwhile, heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the sugar snap peas and cook for 4 min or until the skin starts to blacken slightly

Transfer the charred sugar snaps to a bowl and cover to keep warm

Reserve the pan for the next step

Return the pan to a medium heat with 2 tbsp [3 tbsp] vegetable oil

Once hot, add the breaded fish nuggets and cook on both sides for 1 min or until crispy and golden

Transfer the cooked nuggets to a plate and season generously with salt and pepper

Tip: cook in batches if needed

Meanwhile, add the remaining rice vinegar to the rice and stir well to create 'sticky' rice

Press the rice into small containers and turn out onto serving plates for authentic presentation