Singaporean-Style Chilli Haddock With Sticky Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Whilst the rice is cooking, top, tail, peel and grate your carrot[s]

Slice your cucumber[s] finely

Add the grated carrot and sliced cucumber to a bowl with half your rice vinegar (save the rest for later!) and a pinch of salt and sugar

Mix everything together and set aside – this is your quick-pickled veg

Combine your tomato paste with the remaining rice vinegar, gluten free soy sauce, tomato ketchup, cornflour, and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a small bowl

Add 100ml [150ml] [200ml] cold water and mix it all together – this is your chilli sauce mix

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

Once hot, add your ginger & garlic paste with your chilli flakes (can't handle the heat? Go easy!) and cook for 1 min or until fragrant

Once fragrant, add the chilli sauce mix to the pan and cook for 2-3 min or until thickened

Pat your haddock bites dry with kitchen paper

Once the sauce has thickened, top with the haddock bites and cook, covered, for 4-5 min or until the fish is cooked through – this is your Singaporean-style chilli haddock

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