• Pour 300ml cold water 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 the pot from the heat.
• Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
• Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Trim the bottom of the broccoli. Cut the head into florets and stem into 2cm pieces.

• Mix miso paste, 1 tbsp oil (double for 4p) and half the sweet chilli sauce in a bowl. Add the fish 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 and garlic 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 hake along with any marinade remaining 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.

TIP: Add a splash of water to loosen the sauce if necessary.

• Fluff up the rice with a fork and divide between plates.
• Top with green veg, charred hake and any marinade that remains in the pan.
• Drizzle the remaining sweet chilli sauce over the fish.