75ml /2½ fl oz mirin (we used Cooks' Ingredients mirin from Waitrose, see tip)
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 chilli, sliced, deseeded if you like
small bunch spring onions, sliced
If you can’t get mirin, use white wine or rice vinegar instead and add an extra 1 tbsp sugar
Tilapia is a good source of B vitamins, selenium, phosphorus and protein, but as it is largely farmed, it is low in omega-3 fatty acids. Steaming is the ideal way to cook tilapia because it eliminates the need for extra fat and preserves the water-soluble B vitamins
Pour the 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, chilli 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 spring onions.