Step 1

Heat the grill to high. Thinly slice the spring onions, separating the whites from the greens. Roughly chop the watercress. Combine the tahini and chilli oil in a small bowl, then set aside.

Step 2

Place the fish fillets onto an oiled baking tray, skin-side up. Grill for 5-10 mins until fully cooked through and the skin goes golden in places. Turn the grill down a little if it’s too hot (every grill works differently, so keep an eye on your fillets).

Step 3

Meanwhile, pour the fish or dashi stock into a saucepan with the spring onion whites. Place over a medium-high heat and heat through. Reheat the cooked rice.

Step 4

Add the miso paste to a cup, ladle in a little hot broth and stir together until diluted. Pour the mixture into the saucepan, taste and add more miso, if needed. Stir the watercress through the stock until wilted.

Step 5

Share the rice between bowls. Ladle the broth over the rice, top with the grilled fish and drizzle over the spicy tahini. Finish with a scattering of spring onion greens.