Fill and boil your kettle. Tip the rice into a small pan. Pour in 150ml boiling water and add a pinch of salt. Cover, bring to the boil, then turn the heat right down and simmer for 20-25 mins till the water has been absorbed. Take the pan off the heat and set aside, lid on, for 3-5 mins to steam and finish cooking the rice. It will stay warm in the pan.

Meanwhile, pour 1 tbsp vegan fischy sauce into a dish and stir in 1 tsp turmeric. 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 finely slice it. Trim and peel the carrots, then slice them 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, warm a wok or deep frying pan on a high heat for 2 mins. Add 1 tsp oil and 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. Tip it into the pan of veg and fold through to mix.

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.