• 160g Cod Fillet Cod Fillet, baked
• 120g basmati rice Basmati Rice, boiled
• 80g red cabbage Red Cabbage, raw
• 80g edamame beans Edamame Beans
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the red cabbage and edamame, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Season the cod and bake at 200°C for 12-15 minutes until opaque and flaking.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the bowl: basmati rice first, then the veg and cod, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.