Vietnamese Ginger Fish Bowl with Jasmine Rice

• 150 g Jasmine rice
• 25 g Ginger root, firm and fresh
• 3 Spring onion
• 1 tbsp Sesame oil
• 300 g White fish fillet, skinless
• 2 tbsp Fish sauce
• 1 Lime, juicy
• 2 tsp Caster sugar
• ½ Cucumber
• 1 medium Carrot
• 15 g Fresh coriander, leaves and tender stems

1. Rinse the jasmine rice in a colander under cold water until the water runs mostly clear. Tip into a saucepan with 300 ml water and bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, peel the ginger and cut into fine matchsticks. Thinly slice the spring onions, keeping the white and green parts separate. Cut the cucumber into thin half-moons, and peel the carrot into ribbons or fine matchsticks.
3. Make the dressing: in a mixing bowl, whisk together the fish sauce, juice of the lime, caster sugar and 1 tbsp water until the sugar dissolves. Taste and adjust with a little more lime juice if you want it sharper. Set aside.
4. Heat the sesame oil in a frying pan over medium heat. Add the ginger and the white parts of the spring onion and cook for 30 to 60 seconds until fragrant, keeping the heat moderate so it does not colour too much. Lay in the fish and cook gently for 2 to 3 minutes per side, or until opaque and it flakes easily.
5. Fluff the rice and divide between two bowls. Top with the fish, then spoon over the warm ginger and spring onion from the pan. Add the cucumber and carrot, scatter over the green parts of the spring onion and the fresh coriander, then drizzle with the dressing to taste.

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