1. Get that fish on. Season your hake with salt and pepper. Air-fry at 200°C for 15-20 minutes or oven bake in parchment paper at 220°C for around 20 minutes, until cooked through. Every oven is different - ours is practically a museum exhibit - so check before serving!

2. Wake up the curry paste. Heat a splash of oil in a pan. Chuck in your Thai curry paste and fry for 30 seconds until fragrant. Add the green beans and a splash of light soy sauce, if you fancy.

3. Make it saucy. Scoop the thick coconut cream from the top of the tin and stir it into the paste until combined. Gradually add the remaining coconut milk until you’ve got a sauce to your liking.

4. Chuck in the extras. Add the drained water chestnuts and let everything gently simmer until the beans are tender. Have a taste before adding salt - That paste and soy can pack a punch! Too watery? Mix 1tsp of flour with 1tsp of cold water, stir into the sauce and simmer until thickened.

5. Rice, rice, baby. Once your hake is cooked, let it rest while you sort out the microwave rice. Want to jazz it up? Fry the microwave rice in a pan with a splash of sesame oil - Absolutely banging.

6. Get stuck in. Plate up the rice, pop your hake on top and pour over that lovely curry sauce. Finish with a squeeze of fresh lime and tuck in!

And there you have it: A cracking fish dinner with minimal effort, minimal washing up and absolutely NO chef’s hat required.

Fishy Tip - For a tender, flaky finish, some cooks aim for around 55°C, but for food safety, cook fish to 63°C at the thickest part, particularly when serving children or pregnant women.