Miso Cod With Sticky Rice & Goma-ae Greens

Pre-heat the grill to medium-high

Add the mirin, Chinese rice wine, soy sauce and rice vinegar to a bowl with the miso paste and 1 tbsp [2 tbsp] sugar 

Give everything a good mix up until the miso and sugar have dissolved – this is your miso marinade

Once dissolved, add the cod fillets to the bowl and set aside, turning over occasionally in the marinade

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

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

Tip: Don't let the water fully boil as this will make the rice stick to the pot!

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving - this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Line a baking tray with tin foil

Add the marinated cod fillets (save some marinade for later!) then put the tray under the grill and cook an initial 3-4 min or until starting to caramelise

Once caramelised, pour over the remaining marinade and return to the grill for 4-5 min further or until the marinade is golden and the fish is cooked through - this is your miso cod

While the cod is cooking, chop the green beans in half

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

Once hot, add the halved green beans with a splash of water and cook, covered, for 3-4 min or until tender with a bite

Once cooked, add the spinach and cook for a further 2 min, covered, or until wilted 

Meanwhile, add the sesame seeds and the shichimi togarashi to a pestle & mortar and crush until coarsely ground

Add the toasted sesame oil with a pinch of salt and give everything a good mix up – this is your spicy sesame dressing

Once the green beans are cooked and the spinach is wilted, remove from the heat, then add the spicy sesame dressing and stir it all together – these are your goma-ae greens