Hearty Soy Double Sea Bass & Edamame Rice Bowl W. Creamy Miso Dressing

Trim, then chop your green beans into bite-sized pieces

Add your white long grain rice and chopped green beans to a pot with 225ml [300ml] [450ml] 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 and the green beans are tender

Once done, remove from the heat

Rinse your blanched edamame beans under cold running water

Add your miso to a bowl with your mayo and a pinch of sugar

Mix until fully combined

Add half your soy sauce with half your rice vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] cold water and stir it all together – this is your creamy miso dressing

Peel and finely chop (or grate) your garlic

Add the remaining soy sauce, remaining rice vinegar and the chopped garlic to a large bowl with a small drizzle of vegetable oil and a pinch of sugar and salt

Give everything a good mix up – this is your marinade

Add your sea bass fillet[s] and turn several times in the marinade until nicely coated – this is your coated sea bass

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

Once hot, add the coated sea bass fillet[s], skin side down and cook for 5 min, then flip the sea bass and cook for 1 min further or until cooked through

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

(Doubled your protein? Use 2 pans!)

Once the rice is cooked and the green beans are tender, add the edamame beans to the pot with a generous pinch of salt

Stir it all together and set aside (lid on) to steam until serving – this is your edamame rice