Ethiopian-Style Hake Asa Wat With Brown Rice

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

Peel and finely dice your brown onion[s]

Top, tail and chop your courgette[s] in half lengthways, then slice finely

Peel and finely chop (or grate) your garlic

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

Once hot, add the sliced courgette and diced onion and cook for 3-4 min or until softened and starting to brown

Once softened, add your tomato paste and ground turmeric to the pan with the chopped garlic and berbere seasoning and cook for 1-2 min or until fragrant

Once fragrant, add your chopped tomatoes and your vegetable stock mix with 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and pepper

Give everything a good mix up and cook for 2-3 min or until the sauce has slightly thickened

Meanwhile, chop your hake fillet[s] into large, bite-sized pieces

Once the sauce has slightly thickened, add the chopped hake to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min further or until the fish is cooked through – this is your Ethiopian-style hake asa wat

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

Slice your green chilli[es] finely