Poached hake in tomato, chilli & ginger broth

Pour the oil into a deep frying pan with a tight-fitting lid, turn heat to medium, and once shimmering, add spring onions, chilli, coriander stalks, garlic, ginger and lime leaves.

Sprinkle with a pinch of salt and cook for 4-5 mins, stirring, until fragrant.

Tip in the cherry tomatoes and vegetable stock, bring to the boil, then pour in the soy sauce.

Reduce to a simmer and leave to bubble for 5 mins, then gently mash the tomatoes slightly using a wooden spoon.

Season the fish fillets, place them in the pan, cover with the lid and cook for 4 mins.

Remove the lid, separate the noodles into the broth and around the fish, then put the lid back on.

Cook for another 1 min on high heat until the fish is cooked through and flakes easily when pressed.

Squeeze over the juice of half a lime.

Serve in bowls with a wedge of lime each, scatter over the coriander leaves and serve straightaway.