Fish with Lemongrass Coconut Sauce

Steps

1. Cook rice Bring a full kettle to the boil. Add rice, boiling water measure and a pinch of salt to a pot, cover and bring to the boil. When boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for 5 more minutes. Do not lift lid during cooking.
2. Prep veggies Peel carrots into ribbons and roughly chop spinach.
3. Prep and cook fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss in 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. Stir through carrots and spinach for 1-2 minutes, until wilted. Season to taste with salt or a little soy sauce if needed.
5. Finish rice Grate courgette and stir through cooked rice.
6. Serve rice topped with fish, veggies, sauce and peanuts.