Teriyaki Basa With Edamame Rice And Ginger Pak Choi

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut the pak choi in half

Peel (scrape the skin off with a teaspoon) and finely slice the ginger

Cut 2 [4] pieces of tin foil approx. the size of an A3 sheet of paper and layer them over each other

Add the pak choi halves to the middle with the sliced ginger, a drizzle of vegetable oil and a pinch of salt

Scrunch the edges of the foil around the pak choi to form 1 [2] sealed parcel[s] and add to a baking tray, then put the tray in the oven for 15 min or until the pak choi is tender – this is your ginger pak choi

Meanwhile, add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked

Once the rice is done, stir through the blanched edamame beans – this is your edamame rice

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

Once hot, add the basa fillets and cook for 3-4 min on each side or until cooked through

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

Once done, remove the pan from the heat, transfer the basa fillets to a plate and cover with tin foil until serving

Reserve the pan

While the fish is cooking, add the soy sauce, honey and cornflour to a small bowl and mix well

Once combined, add 150ml [250ml] cold water – this is your teriyaki sauce mix

Return the pan to a medium-high heat

Once hot, add the teriyaki sauce mix to the pan and cook for 1-2 min or until a sticky sauce has formed – this is your teriyaki sauce

Tip: Stir the sauce as it cooks to stop it from burning!