1 hispi or spring cabbage, outer leaves removed, washed, dried and cut lengthways into quarters
½ green chilli, roughly chopped
2 garlic cloves, crushed in the skins
1 onion, thinly sliced
1 small bunch fresh flatleaf parsley, roughly chopped
2 rosemary sprigs, leaves picked and chopped
freshly steamed basmati rice, to serve
salt and freshly ground black pepper
extra virgin olive oil, for braising
2 tbsp olive oil
1 small bunch fresh oregano, roughly chopped
2 tbsp rice wine vinegar
2 tbsp light soy sauce
1 tbsp light soy sauce
150ml stock, vegetable or chicken
300ml/10fl oz good-quality vegetable stock
4 x 175–225g/6–8oz hake or seabass fillet