Looking to get the tick of approval from your personal trainer this week? This lean and lovely fish and shiitake rice dish will get you the pat on the back you deserve. It's also a two-birds-one-stone deal, because not only is this crisp-skinned delight good for you, it's also full of deeply delicious flavour
Combine 310ml (1¼ cups) boiling water, shiitake mushrooms and stock cube in a heatproof jug and stir to dissolve stock cube.
Place rice and stock in a saucepan over high heat and bring to the boil. Cover with a lid, reduce heat to low and cook for 15 minutes or until rice is tender. Remove rice from heat and allow to stand, covered, for 5 minutes. While rice is cooking, continue with step 3.
Heat a frypan over medium-high heat. Brush fish with oil and season with salt. Cook, skin-side down, for 5–6 minutes. Turn and cook for a further 4 minutes. Remove from pan and set aside. While fish is cooking, continue with step 4.
Peel and grate ginger and garlic. Place ginger, garlic, soy sauce, rice wine vinegar and sugar in a bowl and stir to combine. Set aside.
Rinse and slice bok choy into quarters and add to frypan with fish. Add dressing and cook, turning bok choy in dressing, for 1 minute or until tender and sauce has thickened slightly. Remove from heat.
Divide rice between bowls and top with fish, bok choy and any remaining soy and ginger dressing.