500 g (1 lb) firm cod fillet, cut into bite-sized pieces
350 g (11 1/2 oz) Thai jasmine rice
1 teaspoon salt
2 tablespoons finely chopped fresh root ginger
8 spring onions, trimmed
soy sauce, to serve
Rub the teriyaki sauce over the pieces of cod and set aside to marinate.
Put the rice in a saucepan with 750 ml (1 1/4 pints) of cold water, the salt and the ginger. Place the pan over a medium-high heat, bring to the boil and then reduce the heat to low and cover with a tight-fitting or foil-lined lid. Simmer gently for 12–14 minutes or until the water has been absorbed. Alternatively, cook in a rice cooker according to the manufacturer’s instructions.
Meanwhile, heat a ridged griddle pan and griddle the whole spring onions for 3–4 minutes until tender and charred, turning occasionally.
Thread the cod on to 4 metal skewers, then place on a foil-lined baking sheet, slide under a preheated grill and grill for 2–3 minutes each side until cooked through.
Serve the teriyaki cod with the rice, accompanied by the griddled spring onions and drizzled with any pan juices and a dash of soy sauce.