Fish and Asparagus over Jasmine Rice

This is a new favorite of mine - simple and oh-so-tasty!

You can make your rice whichever way you like it best. My new favorite is Jasmine rice in my Instant Pot!

1. Measure dry rice, set aside. (about 1 “cup” minimum recommended, any “cup” you choose) - I usually do 2-3 cups at a time.
2. Measure same amount of water, add to Instant Pot’s inner pot/liner.
3. Rinse rice, add wet rice to the measured water in the inner pot.
4. Lock on the lid, and set the steam release valve to “sealing” position. 
5. Use the "Manual" setting - Select your pressure cooking time - for Jasmine rice, about 4-5 minutes should do it.
6. Let the rice rest for about 10 minutes after cooking is finished before releasing any remaining pressure, and serve.

For the fish and asparagus, cut and wash the asparagus.

1. Preheat oven to 425 degrees F.
2. Cover your pan with foil (I roast asparagus on a foil-covered pan in the oven most of the time). 
3. Sprinkle fish and asparagus with olive oil and sea salt and pepper.
4. Roast in preheated oven until fork easily punctures thickest part of stem, about 20 minutes. (I flip over the fish and move around the asparagus once, about halfway through cooking)

Once everything is finished cooking, lay the fish and asparagus on top of a bed of rice, and sprinkle with soy sauce (additional salt or pepper if you'd like).