Indian-Style Fish with Green Rice & Mango Yoghurt

Steps

1. Cook rice. Combine rice, stock and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and toss in a bowl with Indian spice mix.
3. Prep & cook greens. Prep courgette and bok choy. Heat oil in non stick fry pan on high heat and cook bok choy for 2-3 minutes or until just cooked. Add to bowl with courgette. Wipe pan clean and reserve.
4. Make mango yoghurt. In a small bowl, combine yoghurt and mango coconut sauce. Leave plain for fussy foodies.
5. Cook fish. Heat oil in reserved pan on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, depending on thickness or until just cooked through.
6. To finish. Add rice to bowl with greens and mix to combine. Season to taste with salt and pepper. Prep tomato.
7. Serve. Green rice with fish, mango yoghurt and tomato.