Baked pollock with ginger, soy and lime and sticky rice

Ingredients: 200g short-grain white (sushi) rice; 2 large pollock fillets (about 400g each), skinned; Sea salt and black pepper; 2 tsp grated fresh root ginger; 2 garlic cloves, peeled and finely chopped; Juice of 1 orange; 1 green chilli, thinly sliced; 2 tbsp soy sauce; 2 tbsp mirin (Japanese rice wine); 2 coriander sprigs, leaves picked and chopped; 25g baby spinach; 1 lime, cut in half
Garnish: 1 green chilli, thinly sliced on the diagonal; Handful of coriander leaves; A few dill sprigs (or extra coriander leaves)

Method

Preheat the oven to 180�C/gas 4. Wash the rice in cold water three times to remove any starch residue, then soak it in cold water for 45 minutes.
Rinse the fish fillets, pat dry with kitchen paper and check for small bones, removing any with kitchen tweezers. Season both sides with salt and pepper. Cut two large sheets of foil and place a pollock fillet in the centre of each. Scrunch the foil around each fish gently, making an oval bowl shape, then lift on to a baking tray.
Drain the rice and cook it according to the packet instructions (bearing in mind that the fish parcels will take about 20 minutes to assemble and cook).
In a small bowl, whisk together the ginger, garlic, orange juice, chilli, soy sauce, mirin and coriander. Pour the mixture evenly over each fish fillet. Crimp the edges of the foil together over the fish to seal tightly and place in the oven. Bake for 15�17 minutes, then remove from the oven and leave to stand, still sealed in the foil, for 2 minutes; the fish will continue to cook in the residual heat.
Open the foil carefully and poke some baby spinach leaves under and around each fish fillet. Squeeze the juice from a lime half over each fillet.
Place the fish parcels on a board and serve straight from the foil. Scatter chilli slices and coriander leaves on top. Serve the sticky rice garnished with a few herbs in a bowl on the side.