Teriyaki Grilled Smoked Tuna with Pak Choi and Sticky Rice

Directions

1. Put the rice in a sieve and wash very well under cold running water until the water runs clear then leave to drain for 10 minutes. Take a heavy, thick-bottomed saucepan with a lid, large enough so that the rice will only half-fill it. Add the rice and the cold water to the pan, and put on the lid. Bring to the boil over a medium heat. Once you can hear the rice boiling, turn up the heat so that the rice boils furiously and the lid starts to rattle. Now turn down the heat to its lowest setting and continue to cook with the lid on until you hear a faint sound of popping rice (about 10 minutes). Remove the pan from the heat, and rest it for 20 minutes so that the rice steams and becomes soft and fluffy.

2. Meanwhile, heat the oil until smoking in a wok, add the ginger and garlic and cook for 1 minute then add the pak choi and stir-fry for 1 minute. Pour over the soy sauce and the sherry and cover with a lid. Steam over a medium heat for 6 minutes, or until wilted but still firm. Keep warm.

3. Mound the rice into bowls topped with a pile of pak choi and a stack of grilled smoked fish. Pour over any pan juices left in the wok. Serve with copious amounts of green tea.