• 160g Cod Fillet Cod Fillet, baked
• 150g jasmine rice Jasmine Rice, boiled
• 80g carrots Carrots, raw
• 80g bean sprouts Bean Sprouts
• 10g sriracha Sriracha
• 15g soy sauce Soy Sauce
• 10g honey Honey
• 6g garlic Garlic
• 3g sesame oil Sesame Oil
• 5g sesame seeds Sesame Seeds

1. 1

   Prep everything first: wash and trim the carrot and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.

3. 3

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

4. 4

   Whisk the hot sauce, soy, honey, garlic and sesame oil. Add to the pan and bubble for 1-2 minutes until thick and glossy.

5. 5

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

6. 6

   Build the plate: jasmine rice first, then the veg and cod, spooning over any remaining sauce. Finish with the sesame seeds.

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