Indonesian-Style Hake Rendang With Green Bean Rice

Boil half a kettle

Trim, then chop your green beans in half

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add your halved green beans to the pot

Cook, covered, for 10-12 min or until all the water has absorbed and the rice and green beans are cooked

Once cooked, remove from the heat and keep covered until serving – this is your green bean rice

While the rice and green beans are cooking, peel and roughly chop (or grate) your garlic and ginger

Crush your cardamom pods open by squashing them with the side of a knife and discard the outer shells

Grind the chopped garlic, chopped ginger, cardamom seeds, 1 tsp [1 1/2 tsp] [2 tsp] black pepper (freshly ground is best!) and a pinch of salt in a pestle & mortar to form a coarse paste – this is your spice paste

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 150ml [195ml] [250ml] boiled water then add your fish sauce – this is your coconut stock

Cut your hake fillet[s] into large bite-sized pieces

Add your chopped hake, chipotle paste (can't handle the heat? Go easy!) and the spice paste to a bowl and mix thoroughly

Heat a large, wide-based pan (preferably non-stick), with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil over a high heat

Once hot, add the coated hake and cook for an initial 1 min on each side

Add the coconut stock and bring to the boil

Once boiling, reduce the heat to medium and cook for 3-4 min further or until the hake is cooked through, the liquid has evaporated, and the sauce is very thick – this is your Indonesian-style hake rendang

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

Fluff the green bean rice with a fork