Grilled miso fish with Asian greens and rice

1 Place soy, mirin and sugar in a small pan and place over a medium-high heat. Add miso paste and whisk for 2 minutes until mixture is smooth and combined. Pour mixture into a bowl and cool.

2 Once cooled, add fish to mixture and turn to ensure fillets are covered completely. Cover bowl with plastic wrap and place in fridge to marinate for 1-2 hours.

3 Preheat oven grill to high and line a tray with tinfoil. Place fish pieces on tray and cook under grill for about 5-10 minutes until there is caramelisation and fish is just cooked through.

4 Meanwhile, cook rice in a pot following packet directions. Add sesame oil to a wok over a high heat then add sugar snap peas and bok choy, quickly stir-frying for 2 minutes until vegetables are bright green and tender-crisp. Add lemon juice at end of cooking and stir through. Add rice and stir to combine.

5 Serve rice and greens on individual plates topped with fish and sprinkled with coriander.