3 tbsp gluten free soy sauce
75ml /2½ fl oz mirin
2 tbsp sugar
1 lemon, juice ½, ½ sliced
250g basmati rice, rinsed in cold water
4x140g/5oz pieces tilapia fillet
3cm/1¼ inch piece ginger, shredded
1 red chili, sliced, deseeded if you like
small bunch scallions, sliced - green part only
Pour the gluten free soy, mirin and sugar in a small saucepan with the lemon juice.
Bring to the boil and simmer for 5 mins until slightly syrupy. Remove and set aside.
Put the rice in a large saucepan and cover with water, about 450ml.
Bring to the boil, then turn down to a simmer.
Cook for about 5 mins – the rice should have absorbed about 3⁄4 of the water.
Place the fish fillets on top.
Sprinkle each with ginger, chili and a slice of lemon.
Season, cover and cook for about 5 mins, until the fish and rice are cooked through.
Serve with a drizzle of the sauce and sprinkled with the scallions.
Recipe adapted from: Good Food