Give us 20 minutes and, in return, we'll give you a punch-packing fish and rice number that will nail your weeknight requirements. It's fast, yes, we've established that. But it's also packed with green goodness and omega-3s, and last but certainly not least, it tastes absolutely second-helping-worthy.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside, covered. While rice is cooking, continue with step 2.
Coarsely grate zucchini. Finely grate ginger.
Place butter, miso paste and ginger in a bowl and mix to combine.
Heat 2 teaspoons oil in a frypan over medium-high heat. Add zucchini and spinach and cook for 3 minutes or until softened. Add greens and sesame seeds to rice and stir well to combine. Season with salt.
Wipe out frypan. Add remaining oil and heat over medium-high heat. Add fish, skin-side down, and cook for 4–5 minutes or until crisp. Turn and cook for a further 3–4 minutes or until almost cooked through. Remove from heat. Add miso butter and once melted, spoon over fish to coat.
Thinly slice spring onion. Divide sesame greens rice between bowls and top with fish. Spoon over any miso butter from pan and sprinkle with spring onion to serve.