Fijian Coconut Fish with Spinach & Curried Kumara

Steps

1. Prep & cook kumara. In a small bowl, combine first measure of coconut milk with curry blend. Place kumara in a pot and cover with hot tap water. Cook, covered, on high heat for 15-20 minutes, until tender. Drain and return to pot with a knob of butter and coconut curry mix. Mash kumara, until smooth and season to taste.
2. Prep fish & tomatoes. Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. Place fish on a plate and coat the top of each fillet evenly with ground roasted rice. Set tomatoes aside.
3. Prep sauce. Heat a drizzle of oil in a pot and cook ginger for about 1 minute, until fragrant. Add lemongrass, makrut lime leaf, chilli flakes, remaining coconut milk and fish sauce and bring to a simmer. Simmer on low heat for 1-2 minutes. Remove from heat, stir through lemon zest and juice and season. Set aside and keep warm. Remove lemongrass and makrut leaf before serving.
4. Cook fish. Heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish, rice crusted side down for 2-3 minutes, until golden brown. Flip and cook for 1-2 minutes, until just cooked through. Remove from pan and rest. Return pan to mediumhigh heat with a little more oil.
5. Cook vegetables. Add tomatoes and spinach to pan and wilt for 1-2 minutes. Season and remove from heat.
6. Serve kumara topped with fish, sauce, vegetables and coriander.