Teriyaki Basa With Sesame Greens & Basmati Rice

Add your basmati rice and 300ml [390ml] [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 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil a kettle

Trim, then slice your spring onion[s] finely

Tip: Cooking for 2 or more? Chop them in one bunch for speed!

Add your sweet pea pods to a bowl and cover them in boiled water until fully submerged

Set aside to soften

Combine your soy sauce, honey and chilli flakes (can't handle the heat? Go easy!) in a bowl – this is your teriyaki sauce

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

Once hot, add your fish fillet[s] to the pan and cook for an initial 3 min on each side

(Doubled your protein? Use 2 pans!)

Add the teriyaki sauce and half the sliced spring onion (save some for garnish!) to the pan

Cook for 2 min further on each side or until the fish is cooked through and the sauce has thickened slightly – this is your teriyaki fish

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

Once the sauce has thickened, drain the softened sweet pea pods and return to the bowl

Add your toasted sesame oil and toasted sesame seeds and give everything a good mix up – these are your sesame greens