Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy. Drain, rinse and tip the rice into a small pan. Pour in 150ml boiling water. Add a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently simmer for 20-25 mins till the water has been absorbed. Take off the heat and leave to steam, lid on, for 2-4 mins till the rice is cooked. The rice will stay warm in the pan.

Pour 1 tbsp Worcester sauce into a dish and add 1 tsp turmeric. Stir well. Peel and crush or grate the garlic. Peel and grate the ginger. Add them to the dish with 1 tsp oil and a pinch of salt. Stir to make a paste, then add the hake fillets and turn to coat them in the marinade. Set the fish aside to marinate while you prep the veg.

Peel the red onion and fiely slice it. Trim and peel the carrot, then slice it into batons about as big as your little finger. Trim the bases off the Brussels sprouts, removing any ragged leaves. Quarter the Brussels sprouts.

Heat your grill to high. Line a baking tray with foil and place the hake fillets on the tray. Slide under the grill for 8-10 mins till the fish is browned and flakes easily when you press it with a fork.

While the fish grills, put a wok or deep frying pan on a high heat for 2 mins. Add 1 tsp oil, the red onion, carrot and Brussels sprouts. Stir fry for 5-6 mins till the veg start to brown and soften.

The rice should be cooked by now. Add it to the pan of veg and mix to combine.

Divide the rice and veg between 2 warm plates. Top with a hake fillet each. Pick the dill fronds off their stalks and scatter over the fish to serve.