Preheat your oven to 200°C/Fan 180°C/Gas 6. Fill your kettle and boil it. Tip the rice into a bowl, cover with cold water and whisk for 1-2 mins till the water goes cloudy (this is the starch). 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.

Meanwhile, peel and thinly slice the red onion. Halve the cabbage (see our tip for storing and cooking the other half). Trim the cabbage half and finely shred the leaves. Peel and finely chop the garlic cloves. Finely slice the chilli (halve and scrape out the seeds and membrane for less heat). Peel and finely chop the ginger.

Line a baking tray with greaseproof paper and pop on the hake fillets. Rub with 1 tsp oil and a pinch of salt and pepper. Slide hake fish into the hot oven and roast for 10-12 mins, till flaky and cooked through.

While the fish roasts, pour 1 tsp oil into a large frying pan and warm to a medium heat. Add the chopped onion, garlic, ginger and chilli. Season with a pinch of salt and pepper. Fry for 2-3 mins, stirring often.

Add the shredded cabbage to the frying pan. Crumble in the coconut cream. 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 cooked rice between a couple of warm plates. Top with the coconut cabbage and a hake fillet each and serve straight away.