Steamed Ginger and Mushroom Fish

Place mirin, rice wine vinegar, soy sauce, and 125ml (½ cup) water in a bowl and stir to combine. Set aside.

Place rice in a saucepan with 310ml (1¼ cups) cold water over medium heat and bring to a simmer. Cover with a lid, reduce heat to low and cook for 15 minutes. Remove from heat and set aside, covered, for 10 minutes to steam.

Halve shiitake mushrooms and thinly slice bok choy. Crush garlic and peel and finely grate ginger. Thinly slice spring onions.

Heat vegetable oil in a frypan over medium heat. Add garlic and ginger and cook, stirring, for 1–2 minutes or until fragrant. Add shiitake mushroom and cook, stirring regularly, for 5 minutes or until tender and golden brown.

Add sauce and sesame oil to frypan and crumble in stock cube. Gently place fish on mushrooms, ensuring fish doesn’t touch the base of the frypan. Bring to a simmer, cover with lid and cook for 10 minutes, allowing the fish to gently steam. Carefully remove fish from pan.

Add bok choy to frypan and simmer for 2 minutes or until stems are tender and leaves have wilted. Divide rice between bowls and top with fish, sauce and vegetables. Sprinkle with spring onion to serve.