Baked Miso Fish

Whilst the rice is cooking, finely grate the garlic (or use a garlic press).Trim the snow peas, then slice in half lengthways. Cut the carrot (unpeeled) into thin matchsticks.Thinly slice the spring onion. Slice the lime into wedges (see ingredients list).

In a small bowl, combine the miso paste, soy sauce, garlic, water (for the sauce), honey and a drizzle of olive oil.

Place large squares (30cm) of aluminium foil onto an oven tray (one per person). Divide the ling fillets between the squares and spoon over the miso-soy mixture. Fold in the foil to form sealed parcels. TIP: The fish will steam inside the foil parcels so make sure you fold them tightly! Place the fish parcels on an oven tray and bake, until the fish is just cooked through, 15 minutes. TIP: The fish is cooked when the centre turns from translucent to white.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and sugar snap peas and cook for 2-3 minutes, or until just softened. Transfer to a plate and cover to keep warm. Increase the heat to high, then add the pork mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned and cooked through. Transfer to a medium bowl and cover to keep warm.