Crispy Lemon Basa With Chilli Brown Rice

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Whilst the rice is cooking, cut your Tenderstem broccoli in half

Cut a piece of tin foil approx. the size of A3 paper (or two!)

Lay the halved Tenderstem in the middle with 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a pinch of salt and add to a baking tray (or two!)

Scrunch the edges of the foil around the Tenderstem to form a sealed parcel[s] and put the tray[s] in the oven for 15 min or until tender

Meanwhile, peel and finely chop (or grate) your garlic

Cut half your lemon[s] into thin slices and juice the remaining lemon into a bowl

Add your honey, 1/2 tsp of cornflour per person (save the rest for later!), half your soy sauce (save the rest for later!) and 100ml [150ml] [200ml] cold water to the bowl

Give everything a good mix up – this is your lemon sauce

Cut your fish fillet[s] lengthways into 2 strips per person, then cut each strip in half

Add the remaining cornflour to a bowl along with 1 tsp [1 1/2 tsp] [2 tsp] sugar, your five-spice mix and a generous grind of black pepper and mix it all together

Add the fish strips to the bowl and give everything a good mix up until all the fish is coated

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

Once the pan is very hot, add the coated fish strips along with the remaining soy sauce and cook for 5-6 min on each side until golden and crispy and the fish is cooked through – this is your crispy fish

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

Once crispy, transfer to a plate and set aside (save the pan for later!)

Meanwhile, trim, then slice your spring onion[s] finely

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Stir the sliced spring onion and chopped chilli (can't handle the heat? Go easy!) into the cooked rice – this is your chilli rice

Return the pan to a medium low heat with a drizzle of vegetable oil

Once hot, add the chopped garlic and cook for 1 min until fragrant

Once fragrant, add the lemon sauce and cook for 2-3 min or until the sauce is thick and sticky