4mulloway fillets (about 200gm each)60 ml(¼ cup) mild-flavoured oil, such as grapeseed2 tspsesame oil6spring onions, white parts thinly sliced, green parts trimmed and reserved2 tspfinely grated ginger350 gmsushi rice2 tbspsoy sauce50 mlbrown rice vinegar mixed with 3 tsp caster sugar2 tbspgomasio, or to taste (see note), plus extra, to serveTo serve:steamed edamame (optional)Miso glaze100 gmmiso paste60 ml(¼ cup) each sake and mirin1½ tbspsoy sauce30 gmcaster sugar1 tspfinely grated ginger
For miso glaze, stir ingredients in a small saucepan over medium-high heat, bring to the boil and cook until slightly thickened (1-2 minutes). Set aside to cool (5 minutes).
Preheat oven to 200C. Coat mulloway with miso glaze and allow to marinate (10-15 minutes).
Heat half the oils in a saucepan over medium-high heat, add the white part of spring onions and ginger, and stir until tender (1-2 minutes). Add rice, soy sauce and 450ml water, bring to the boil, cover tightly, reduce heat to medium and cook until rice is tender (13 minutes). Remove from heat and stand covered for 10 minutes. Add vinegar mixture and gomasio, stir and season to taste.
Heat remaining oils in a large frying pan over medium-high heat. Add mulloway, cook until starting to caramelise (1-2 minutes), turn and cook for another minute, then transfer to an oven tray and roast until just cooked through (2-3 minutes).
Add 2 tbsp miso glaze to frying pan with 150ml water, bring to the boil, stirring, add spring onion greens, stir until wilted (1-2 minutes), remove.
Serve sesame rice with mulloway and pan juices spooned over, top with spring onion greens, with gomasio and edamame to the side.
Note Gomasio is available from Japanese grocery stores and some health-food stores. Or you can crush toasted sesame seeds with salt.