• Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
• Stir in the rice and bring to the boil.
• Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Meanwhile, roughly chop the coriander (stalks and all). Trim the broccolini and green beans.

• Mix the sweet chilli sauce, soy sauce and 1 tbsp oil (double for 4p) in a large bowl. Add the fish to the bowl and leave to marinate. IMPORTANT: Wash hands and equipment after handling raw fish.
• Place a large pan over medium-high heat with a drizzle of oil.
• Once hot, fry the veg for 2-3 mins.
• Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins. Season with salt and pepper.
• Remove from the pan. Cover to keep warm.

• Return the pan to high heat with a drizzle of oil.
• Once hot, add the marinated hake (reserving the marinade in the bowl). IMPORTANT: Fish is cooked when opaque in the middle.
• Fry on one side until golden, 2-3 mins. Turn over and cook for 2-3 mins on the other side.
• When 1 min of cooking time remains, add the marinade and coat the hake in it.
• Allow the sauce to reduce slightly.

TIP: Add a splash of water if necessary!

• Dish up the rice and green veg.
• Top with the charred hake and drizzle over any marinade that remains in the pan.
• Garnish with the chopped coriander.