Although this sticky fish dish is inspired by Japanese charred miso cod, we're blurring the culinary lines and serving it sang choy bao-style in a crisp lettuce cup. It's 30 minutes to flavour town with a quick cucumber pickle and big umami hit. Next stop, satisfaction.
Place rice and 310ml (1¼ cups) cold water in a saucepan over medium heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Set aside and keep warm. While rice is cooking, continue with step 2.
Place miso paste, sesame oil, honey, soy sauce and 20ml (1 tablespoon) hot water in a bowl and stir to combine. Spoon 2 teaspoons over fish, toss to coat and set aside.
Peel and thinly slice carrot into half-moons. Thinly slice celery and spring onion. Halve cucumber and slice into half-moons. Place rice wine vinegar, sugar and a good pinch salt in a small bowl and mix to dissolve sugar. Add cucumber and stir to combine.
Heat ½ the vegetable oil in a frypan over medium-high heat. Add fish and cook, turning occasionally, for 6–8 minutes or until cooked through and caramelised. Set aside on a plate. Wipe out pan.
Add remaining oil to pan with carrot, celery and spring onion and cook for 1–2 minutes or until tender but still crunchy. Flake fish, add to pan with remaining miso marinade and cook for 1–2 minutes or until caramelised and fish is coated in sauce.
Separate lettuce leaves. Spoon rice into lettuce cups and top with fish mixture. Serve with pickled cucumber.