Miso-Glazed Poached Branzino with Steamed Basmati and Wilted Arugula

Rinse the basmati rice under cold water until the water runs clear. Bring to a boil in 280ml of water, then reduce to a low simmer, cover tightly, and cook for 15-18 minutes until tender and fluffy.

While the rice cooks, prepare a shallow poaching liquid in a wide pan using 200ml of water and the white miso paste, whisking until smooth. Bring to a gentle, trembling simmer.

Gently slide the branzino fillets into the miso liquid. Poach for 4-6 minutes, spooning the aromatic, shimmering broth over the fish until it is opaque and flakes easily with a fork.

In the final minute, nestle the handful of arugula into the pan just until it wilts in the residual steam and miso infusion.

Plate the branzino atop a generous mound of the fragrant steamed basmati. Drizzle with the remaining reduced miso poaching liquor from the pan, ensuring the wilted arugula is tucked alongside for a bright, peppery contrast. Serve immediately while the steam is still rising.