Miso Butter Codwith Sushi Rice and Broccoli

Season the cod fillets generously with salt and set aside while you prepare the other components.

Rinse the sushi rice under cold water until the water runs clear, then drain.

Combine the rinsed rice and 180 ml water in a small saucepan. Bring to a boil, cover tightly, reduce the heat to low and simmer for 12 minutes.

Turn off the heat and let the rice steam, still covered, for an additional 12 minutes.

Preheat the grill (or broiler) to high heat.

Trim the broccoli into bite‑size pieces, place on a baking tray, drizzle with a little olive oil, season with salt, and grill or roast for 8–10 minutes until tender and lightly charred.

Toss the grilled broccoli with the chilli oil and sesame seeds, then set aside.

In a bowl, whisk together the butter, white miso paste, and mirin until smooth to form the miso butter glaze.

Pat the cod fillets dry with kitchen paper, place them on a foil‑lined tray, and spread the miso butter evenly over the tops.

Grill the cod under the hot grill for 5–7 minutes, or until the glaze is caramelised and the fish is cooked through.

Finely slice the spring onions.

Fluff the cooked rice with a fork and divide it into serving bowls.

Place a miso‑butter cod fillet on each bed of rice, arrange the charred broccoli on the side, and scatter the sliced spring onions over the top.

Drizzle any remaining miso butter from the tray over the dish before serving.