Ingredients
Dressing
Method
1.In a large saucepan or stock pot place the fish stock, ginger and whole garlic cloves. Bring to the boil then add the rice.
2.Return the pot to the boil then make a cartouche – by covering the contents of the pot with a sheet of greaseproof paper, add a tight fitting lid and turn the heat to low. Cook for 8 minutes.
3.Add the fish and prepared vegetables. Replace the cartouche and lid and allow the fish and vegetables to steam for 5 minutes. Check that the rice hasn’t begun sticking to the bottom. Add a dash of water if needed.
4.Remove from the heat and stand for 5 minutes. Whisk the soy sauce and sesame oil together in a small bowl. Spoon the rice mixture into bowls, top with chopped herbs and drizzle on the dressing.
