Thai-Style Sweet Chilli Crispy Hake With Sticky Coconut 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, your creamed coconut and a 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

Once the rice is cooked, remove the pot from the heat, add your blanched peas and give everything a good mix up, until the peas are warmed through and the coconut cream is fully incorporated

Keep covered for a further 10 min before serving – this is your sticky coconut rice

While the rice is cooking, pat your hake fillet[s] dry with kitchen paper

Add your cornflour to a plate with a generous pinch of salt and pepper

Add the hake to the plate and press into the seasoned cornflour until fully coated, then tap off the excess

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

Once hot, add the coated hake and cook for 3-4 min on each side or until golden and crisp – this is your crispy hake

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

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Cut your lime[s] in half

Add the juice of half your lime[s] to a small bowl with your chilli relish, chopped ginger, sriracha (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Stir it all together – this is your sweet chilli sauce

Cut the remaining lime into wedges