This is one of my mum’s favourite Asian fish dishes, whose success lies in its simplicity.






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  • 2 bunches spring onions, 2 julienned and the rest cut into 5cm pieces
  • 4 175g cod fillets (or use any other white fish)
  • Sea salt and white pepper
  • 2 tbsp + 1 tsp (45 ml) soy sauce
  • 2 tbsp + 1 tsp (45 ml) rice wine vinegar
  • 2 cm piece fresh ginger, julienned or cut into matchsticks
  • 2 250g packets of ready-cooked (microwaveable) basmati rice (see Note)
  • Small bunch of fresh coriander, leaves picked
  • Black and white sesame seeds, to garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Put the julienne spring onions into a bowl of iced water to curl them and set aside.
  2. Season the fish with salt and white pepper. Place a frying pan over a medium heat and add the soy sauce, rice vinegar, ginger julienne and spring onion pieces. Nestle the fish into the pan, bring to a simmer, cover with a lid and steam for 5–6 minutes until the fish is just cooked.
  3. While the fish cooks heat the rice according to the packet instructions.
  4. Serve the fish on a bed of rice with the sauce spooned over. Scatter with the crisp, curly spring onions, coriander leaves and sesame seeds.



• If you are foregoing the ready-cooked rice, simply cook 1 cup of rice in 2 cups of boiling water until tender.

• If you don’t fancy curling the spring onions in iced water then skip this step and instead slice them thinly on the diagonal.