Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice into a large bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse. Tip the rice into a small pan. Add 300ml boiling water. Cover. Bring to the boil. Turn the heat right down. Simmer for 25 mins till all the water is absorbed.

While the rice simmers, separate the pak choi leaves and finely slice them. Pop them in a bowl. Halve the pepper, scoop out the white seeds and pith and then finely slice the pepper. Trim the roots off the spring onions and finely slice them, white and green parts. Put a pinch of the green parts to one side for later, add the rest to the bowl. Toss to mix the veg.

Peel and crush and grate the garlic clove. Peel and grate the ginger. Halve the chilli and scoop out the seeds and white pith. Finely chop it.

Put the garlic, ginger and chilli into a small bowl. Add the tamari, 2 tbsp water and 1 tbsp oil. Stir to mix together. Tip into the bowl of veg and toss to coat it in the ginger and tamari dressing.

Tear 2 rectangles off a roll of baking paper, approximately 40cm x 50cm. Divide the veg between the 2 sheets of baking paper, heaping it up in the middle of the paper. Place a pollock fillet on top of each pile of veg.

Catch the short sides of each paper rectangle, lift them up and scrunch them together to seal. Fold the unscrunched edges into triangles, just like wrapping a gift, then tuck them under the parcel.

Place the fish parcels on a baking tray, slide into the hot oven and bake for 15 mins.

Once the rice has absorbed all of the water, let it steam in the pan, lid on, for 5 mins. Fluff the steamed rice with a fork and divide it between 2 warm plates.

Take the fish parcels out of the oven and carefully unwrap them, minding any steam that escapes out of the top. Scoop the pollock and veg on top of the rice and drizzle any juices from the parcels over the fish to serve.