Red Thai-Style Cashew Hake With Soy Greens And Fluffy Brown Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

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

Bash your lemongrass with a rolling pin

Remove the tough outer layers of the lemongrass and set aside for later and chop the softer inner core[s] roughly

Peel and roughly chop your ginger, then crush half your garlic open by squashing it with the side of a knife and peel and chop the remaining garlic finely

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and strip your Thai basil leaves from their stalks, then add half your cashew nuts (you'll use the rest later!) to a food processor with the crushed garlic and a generous pinch of salt and blitz until smooth

Add the peeled ginger, chilli halves (can't handle the heat? Go easy!), chopped lemongrass, Thai basil stalks, dried lime leaf[ves] and fish sauce with 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and a splash of cold water and blitz until a paste forms – this is your red Thai curry paste

Wash your spinach and trim your green beans

Add the spinach, trimmed green beans, chopped garlic and reserved lemongrass outer leaves to a large piece of tin foil with your soy sauce and 2 tbsp [3 tbsp] [4 tbsp] cold water

Scrunch the foil around the greens to form a tightly sealed parcel and add to a baking tray and put it in the oven for 10-12 min or until the beans are tender – these are your soy greens

Tip: Cooking for 3 or more? Make 2 parcels!

Heat a large, wide-based dry pan (preferably non-stick) over a medium heat

Once hot, add the remaining cashew nuts and cook for 2-3 min or until toasted, then add 1 tsp [1 1/2 tsp] [2 tsp] sugar with a pinch of salt and give everything a good mix up until the sugar has melted and slightly caramelised

Tip: Watch them like a hawk to make sure they don't burn!

Once done, transfer the cashews to a clean board and reserve the pan – these are your caramelised cashews

Chop your creamed coconut roughly (if required!)

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

Once hot, add your red Thai curry paste and cook for 3-4 min or until fragrant

Once fragrant, add 150ml [200ml] [250ml] boiled water with the chopped coconut cream, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a pinch of salt and give everything a good mix up

Add your hake fillet[s] and cook, covered, for 6-8 min or until cooked through and coated in sauce

Stir the Thai basil leaves through the sauce – this is your red Thai-style cashew hake

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

Fluff your cooked rice with a fork