Teriyaki Hake

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid. Stir in the rice and 1/4 tsp of salt, cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, pop the broccoli florets onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. Roast the broccoli on the top shelf of your oven until the edges are crispy and slightly charred, 10-15 mins.

Heat a large frying pan over medium heat (no oil) Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer to a bowl and pop your pan back on high heat with a drizzle of oil.

Season the hake with salt and pepper. Once the oil is hot, lay the fish in the pan and fry until golden, 2-3 mins. Turn and cook for 2-3 mins on the other side. IMPORTANT: Wash your hands after handling raw fish. The fish is cooked when opaque all the way through. Add the teriyaki sauce to the pan with a squeeze of lime juice and remove from the heat. Spoon the sauce over the hake.