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 salt and bring to the boil on medium-high heat. Once boiling, turn the heat down to medium and cover with the lid.
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).

Pat the hake with kitchen paper to remove any excess moisture, then lay onto a baking tray lined with baking paper. Drizzle with oil, season with salt and pepper, then spread the garlic over each fillet.
When the oven is hot, bake the hake on the top shelf for 5 mins, then pour half the teriyaki sauce over the fish. Return to the oven to bake until cooked through, 7-10 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, pour the remaining teriyaki into a small bowl and squeeze in the lime juice. Mix together and set aside until the hake is cooked.

Pop a large frying pan on medium-high heat with a drizzle of oil.
Once hot, stir-fry the broccoli for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the broccoli is tender, 4-5 mins. Season with salt and pepper.