Fish with Cashew, Lemon and Coconut Sauce, Rice and Salad

Steps

1. Combine rice, water and a pinch of salt 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 anytime during cooking.
2. While rice is cooking, prepare the rest of the meal. Heat a small, dry fry-pan on medium heat and toast sesame seeds for 1–2 minutes, until just starting to colour. Remove from pan and set aside. Mix all dressing ingredients together in a small bowl and set aside.
3. Prepare the salad; halve cucumber lengthways and thinly slice; halve tomato then thinly slice; remove core and seeds from capsicum and thinly slice; set all aside on a serving plate or bowl.
4. Add a drizzle of olive oil to same pan used for sesame seeds on medium heat. Cook shallot and garlic for 3–4 minutes, until softened. Add garam masala and cook for 30 seconds until fragrant. Stir in coconut milk, cashew nuts, sweet chilli sauce, lemon zest and juice and bring to a simmer. Simmer for 1 minute, season to taste with soy sauce (if needed) and remove from heat.
5. Pat fish dry with paper towels, and remove any remaining scales or bones. Season with salt. Heat a drizzle of oil in a small fry-pan on high heat. Cook fish for 1–2 minutes each side, until just cooked through.
6. Spoon ¾ cup cooked rice onto a plate, top with fish, then spoon over half the cashew coconut sauce. Serve salad on the side, drizzle over dressing. Garnish with sesame seeds and coriander.