Brush skinless fillets of hake with sweet chilli sauce and press into panko breadcrumbs mixed with a few dashes of sesame oil
and seasoned with freshly ground black pepper. Place into a buttered shallow dish and bake in a 180°C oven for about 20 minutes.
Meanwhile, sauté a chopped banana shallot until softened, add basmati rice and stir to coat well with the oil. Add a tsp of turmeric
and enough water to cover the rice by about 0.5 cm, bring to a simmer, cover and cook gently for about 12 minutes. Turn the heat off,
fluff up the rice with a fork, and keep covered until ready to serve. For the samphire, cook in boiling water for 5 – 6 minutes
(no need to add any salt), adding baby spinach leaves for the last minute, to wilt. Serve the fish on the samphire and spinach,
with the rice on the side.