Crispy Curried Hake & Quick-Pickled Red Cabbage Rice Bowl

Cut your hake fillet[s] into 4 pieces per person

Peel and grate (don't chop!) your garlic

Add your hake pieces with the grated garlic, curry powder and soy sauce to a large bowl

Give it a good mix up and set aside to marinate

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and your ground turmeric and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving – this is your turmeric rice

Cut your cucumber in half, scrape out the inner seeds with a teaspoon and discard, then chop in to bite-sized pieces

Combine your shredded red cabbage and chopped cucumber in a large bowl

Add your white wine vinegar, sesame seeds and a pinch of salt and sugar and set aside – this is your quick-pickled red cabbage

Add your natural yoghurt and a pinch of salt to a small bowl, then swirl through your mango chutney – this is your mango yoghurt

Strip your mint leaves from their stems and chop them roughly, discard the stems

Chop your coriander finely, including the stalks

Add your cornflour to the marinated hake pieces, and give everything a good mix up so the hake pieces are fully coated in cornflour

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium-high heat

Once hot, add the coated hake pieces and cook for 4-5 min on each side or until browned – this is your curried crispy hake

Tip: Your fish is cooked once it turns opaque and flakes easily