Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Rinse the rice with cold water and tip it into a small pan. Add 200ml boiling water and a pinch of salt. Cover, bring to the boil, then turn the heat right down and cook for 25 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. It will stay warm while you finish the rest of the dish.

Meanwhile, peel and thinly slice the red onion. Halve the cabbage and store 1 half for another dish (see our tip). Slice the core out of the remaining cabbage half and finely shred the leaves. Peel and finely chop the garlic. Halve the chilli and scrape out the seeds and pith if you prefer less heat (or leave them in for a spicy kick). Finely slice the chilli. Peel and finely chop the ginger.

Line a baking tray with greaseproof paper and add the cod fillets. Rub them with ½ tsp olive oil each, and some salt and pepper. Slide into the oven and roast for 10-12 mins, till flaky and cooked through.

While the cod roasts, pour 1 tsp olive oil into a large frying pan and warm it on a medium heat. Add the onion, garlic, ginger and chilli. Season with salt and pepper and stir fry for 2-3 mins. If the veg start to stick, add 1-2 tbsp cold water.

Add the shredded cabbage to the frying pan. Crumble in the coconut cream and pour in 100ml boiling water. Fry for 5-6 mins, stirring often, till the cabbage is just tender. Grate in the lemon zest and squeeze in a little juice. Taste and add more salt, pepper or lemon juice if you think it needs it.

Divide the rice between a couple of warm plates. Top with the coconut cabbage and a cod fillet each and serve straight away.