Market Fish with Lemongrass Coconut Sauce

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water and a pinch of salt to a pot and bring to a boil. When boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
2. Make salad Peel carrot into ribbons. Add to a bowl with spinach and peanuts. Toss with a drizzle of oil, vinegar and soy sauce.
3. Prep and cook fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss with fish spices (leave some plain for fussier little foodies) and season. Heat a drizzle of oil in a non-stick fry-pan on medium heat. Cook fish for 1-2 minutes each side, until just cooked through. Remove fish from pan and wipe clean.
4. Heat sauce Return pan to medium heat. Add lemongrass coconut sauce and stock. Bring to a gentle simmer and cook for about 2 minutes, until sauce is slightly thickened.
5. Finish rice Grate courgette and stir through cooked rice.
6. Serve rice with fish, sauce and salad.