Hoisin Fish Stir-Fry and Rice

Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Meanwhile, quarter the carrot lengthwise and thinly slice. Thinly slice the spring onion on an angle. Crush or finely chop the garlic. Cut the fish into bite-sized chunks.

Combine the hoisin sauce, 1 tsp soy sauce, ½ tsp white vinegar and 60ml (¼ cup) water in a bowl and season generously with pepper. Put the cornflour and 1 tbs water in a separate bowl and stir until combined.

Heat 1 tbs vegetable oil in a medium deep frypan over medium heat. Cook the fish, turning occasionally, for 4-5 mins until browned and cooked through. Remove from the pan.

Return the pan to high heat. Cook the carrot and garlic, stirring, for 1-2 mins until the carrot is slightly softened. Add the fish, hoisin sauce mixture and cornflour mixture and bring to the boil. Cook, stirring gently, for 1 min or until the sauce is thickened. Divide the fish stir-fry and rice among bowls, scatter with the spring onion and enjoy!

Have some zucchini, celery or green beans in the crisper drawer? Don't let them go to waste! Thinly slice them and add with the carrot and garlic in Step 5.