Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the rice into a bowl and cover with cold water. Whisk for 2 mins (you can use a fork) till the water goes cloudy. Drain, rinse under cold water and then tip into a small pan. Add 300ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat right down and very gently cook for 25 mins till all the water has been absorbed. Take off the heat and leave to steam in the pan, lid on, for 5 mins to finish cooking the rice. It will keep warm in the pan.

Finely chop the tomatoes and place in a small baking dish. Peel and grate the ginger, turmeric and garlic. Halve the chilli and flick out most of the seeds. Finely chop it. Add to the dish. Pour in the tamari and mix everything together. Bake for 20 mins at the top of the oven.

While the tomatoes bake, finely shred the Chinese leaf. Peel and thinly slice the shallots.

When the ginger and tomato sauce has baked for 20 mins, take out of the oven and place the hake in the dish. Pop back on the top shelf and bake for 10 mins till the hake is white and flakes easily when pressed with a fork.

While the hake cooks, heat a frying pan. When hot, add in 1 tsp oil. Throw in the shallots and fry for 5 mins till golden and crispy. Set aside on a piece of kitchen paper to drain.

Add the shredded Chinese leaf to the pan with 2 tbsp water. Stir fry for 3-4 mins till the Chinese leaf has just softened. Take off the heat.

Fluff the rice up with a fork. Arrange on 2 warm plates. Top with the Chinese leaf, hake, ginger and tomato sauce and the crisp shallots. Serve with lime wedges for squeezing.