To make the black rice:

• 1. Pour oil into a medium sauté pan with lid, once the oil is hot, sauté the shallots until translucent for about 2 minutes. Add the uncooked rice and stir to coat with oil for about 2 minutes. Next add the minced ginger and stir.

2. Pour in the chicken broth, splash of soy sauce and bring to a boil. Cover and simmer for 40 minutes. (feel free to substitute for wild rice and follow instructions on the box)

3. Once the liquid has been absorbed, remove from heat and let steam, covered for 10 minutes. Remove lid and fluff with a fork, season with salt & pepper.

To make the Sesame crusted fish:

• 1. Remove the fish from the fridge 15 minutes before cooking

2. Pre heat the oven to 420 degrees

3. Season both sides of your fish with salt & pepper

4. Place sesame seeds in a shallow bowl, press the fish into the seeds and coat all sides

5. Line a baking tray with foil or place fish into a baking dish and drizzle with oil. Bake for 10 minutes

6. Set the oven to broil and broil the fish for 3 minutes until it turns golden brown.

7. Remove from the oven and let rest 2 minutes.

8. While the fish is cooking, roast your mushrooms.

9. Melt butter in a medium sauté pan. Once the pan is hot add the mushrooms to your pan. Stir occasionally and roast until the mushrooms are dark in colour, about 10 minutes. Season with salt & pepper.

To make the Asian dressing:

• 1. Place all ingredients in a jar or bowl, whisk or shake and set aside.

To assemble:

• 1. Add the rice to your serving bowl, divide the mushrooms evenly between servings and place over black rice. Next add your sesame crusted fish fillet and garnish with sliced radish, green onions or chilies. Serve with Asian dressing and drizzle over fish.
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