John Javier served up a tasty pan fried black cod with black rice and zhoug (black cod sayadieh) on Sunday Brunch.

The ingredients for the Squid Water: 2L water, 200ml shiro dashi and 80g squid ink.

For the Black Rice: 2kg sushi rice, 1.7L squid water, 10g cumin seeds, 10g coriander seeds, 5g red Sichuan peppercorns and 2 cinnamon sticks.

For the caramelised Onions: 2kg white onions and Vegetable oil.

For the Zhoug: 2 bunch coriander – washed, 2 jalepenos – stem removed, 2 cloves garlic, ½ tsp green cardamon, ½ tsp ground cumin, ½ tsp salt, ½ tsp chilli flakes, 2pc sweet pickled gherkins, 35ml lemon juice and 100ml olive oil.

To Serve : 800g black rice, 3 black cod fillets (approximately 80-100g each), Sliced spring onions, Caramelised onions, Zhoug, Chervil, Garlic flowers, Shiro dashi to taste and Lime juice to taste.

See Sunday brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.