Sweet Chilli Cod With Veg-Packed Rice

Top, tail, peel and dice your carrot[s] finely

Pat your cod fillet[s] dry with kitchen paper and chop into large, bite-sized pieces

Add your white long grain rice with 225ml [300ml] [450ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, add the diced carrot and reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Combine your cornflour and half your soy sauce (you'll use the rest later!) in a bowl

Add the chopped cod pieces and give everything a good mix up until fully coated

Boil half a kettle

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

Once hot, add the coated cod pieces to the pan and cook for 4-5 min on each side or until crispy and cooked through

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

While the fish is cooking, combine your agave, red chilli relish and 30ml [45ml] [60ml] cold water in a small bowl – this is your sweet chilli sauce

Peel and finely slice (don't chop!) your garlic

Once the cod pieces are cooked through, turn the heat down to medium-low and add the sliced garlic and cook for 1 min or until slightly softened

Add your sweet chilli sauce to the pan and cook for a further 4-5 min or until the sauce has thickened – this is your sweet chilli cod

Trim, then slice your spring onion[s]

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Once the rice is cooked, add the refreshed peas and remaining soy sauce and mix everything together – this is your veg-packed rice

Remove the sweet chilli cod from the heat and add your toasted sesame seeds to the pan

Tip: Add a splash of water if your sauce is looking a little thick!