Pan-Fried Fish with Coconut Curry Sauce and Vege Rice

Steps

1. Combine rice, water and carrots in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. Heat oil in a medium pot on medium heat. Add spring onions (white part), lemongrass, garlic and ginger and fry for 3 minutes, until softened. Add curry spice mix with a dash of coconut milk and stir for about 1 minute. Add remaining coconut milk, fish sauce and sugar, bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Remove from heat and stir through lemon juice and tomato.
3. While coconut sauce is cooking, pat fish dry with paper towels and remove any remaining scales or bones. Dust in seasoned cornflour, shaking off any excess. Heat oil in a large fry-pan (preferably non-stick) on medium to high heat and fry fish for 1–2 minutes each side until just cooked. Add butter to pan at end of cooking and spoon over fish for 30 seconds.
4. Fluff up rice with a fork and stir through peas, spring onions (green part) and lemon zest. Season to taste with salt and pepper.
5. Spoon vege rice onto plates, top with a piece of fish and some coconut curry sauce. Garnish with coriander, if desired.