Heat the sesame oil in a wok over a medium heat. Sauté the onion and ginger for 1 minute, until fragrant. Add the baby hake and sauté for 2 minutes. Add the butternut and toss to coat with the oil, then add the rice and stir to distribute all the ingredients evenly.
Turn the heat off, and pour the soy sauce, ground white pepper and salt into the wok. Stir to mix in.
Transfer the rice to an electric rice cooker, and pour in the water. Set the rice cooker to cook.
