Hake Katsu With Amai Sauce And Apple Slaw & 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

While the rice is cooking, add a handful of flour to a plate

Crack your egg[s] into a shallow bowl and beat with a fork

Add your panko breadcrumbs to another plate

Coat your hake fillet[s] in the flour, tap off the excess, then add them into the beaten egg and finally press them into the panko breadcrumbs firmly to evenly coat all over

Heat a pot over a low heat

Add your tomato ketchup, soy sauce and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and cook for 3-4 min or until thick and sticky, then remove from the heat and set aside for serving – this is your amai sauce

Meanwhile, peel (scrape the skin off with a teaspoon) and finely grate your ginger

Top, tail, peel and grate your carrot[s]

Cut your apple[s] (skin on) into matchsticks

Trim, then slice your spring onion[s] finely

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil (enough to coat the base of the pan) over a medium-high heat

Once hot, add the breaded hake and cook for 4-5 min on each side, pressing down firmly with a spatula until the outside is golden and the fish is cooked through – this is your hake katsu

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

Combine the grated ginger, grated carrot, apple matchsticks, sliced spring onion and mayo in a bowl – this is your zingy apple slaw