EASY (20 - 30 minutes)
BYO Ingredients & Utensils
2 tsp vegetable oil
2 tsp soy sauce
small saucepan with lid
small saucepan
mandoline (optional)
medium frypan
Instructions
1. Cook rice
Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Prep ingredients
Meanwhile, bring a small saucepan of water to the boil for the edamame. Thinly slice the cabbage with a sharp knife or mandoline. Cut the fish into 3cm chunks. Combine the Chinese barbecue seasoning, 2 tsp vegetable oil and 2 tsp soy sauce in a large bowl and season with pepper. Add the fish and toss to coat.
3. Cook fish
Heat a medium frypan over medium heat. Cook the fish, stirring, for 4-5 mins until browned and cooked through (see Kitchen 101). Remove the pan from the heat.
4. Cook edamame
While the fish is cooking, add the edamame to the pan of boiling water, return to the boil and cook for 2 mins. Drain.
5. Serve up
Add the edamame to the rice and stir to combine. Divide the fish, edamame rice and cabbage among bowls. Drizzle with the Japanese dressing and enjoy!
6. Kitchen 101
Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.