Steamed Miso Salmon With Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil half a kettle

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

Trim, then slice your green beans in half (chop them in one bunch for speed!)

Once the pan is hot, add your salmon fillet[s] (skin side down!) and the halved green beans with a pinch of salt and cook for 2-3 min or until the beans are starting to soften

Meanwhile, add your toasted sesame oil, mirin, rice vinegar, miso, ginger paste and soy sauce to a bowl

Add 100ml [125ml] [150ml] boiled water and mix well – this is your miso sauce

Add the miso sauce to the pan and cook for 1 min or until starting to thicken

Cover the pan with a lid and cook for 6-7 min further or until the salmon is cooked through and the beans are tender – this is your steamed miso salmon

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

Squeeze your pouch[es] of cooked long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly

Trim, then finely slice your spring onion[s] on the diagonal