Laksa Poached Fish with Coconut Rice and Choy Sum

Steps

1. a full kettle to the boil.
2. Combine rice, coconut cream, water and a good pinch of salt in a small 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. Fluff up grains with a fork.
3. Pat fish dry with paper towels, removing any remaining scales or bones. Cut into 2–3cm chunks and set aside.
4. Heat a drizzle of oil in a large fry-pan (with a lid, preferably non-stick) on medium heat. Cook shallot for about 3 minutes or until softened. Reduce heat to low to medium, add laksa paste and cook for 30 seconds, until fragrant. Add coconut cream, water, sugar and fish sauce and simmer gently for 3 minutes.
5. Add fish to sauce, ensuring fish is submerged. Cover, remove pan from heat and leave to poach for about 5 minutes, or until just cooked through.
6. While fish poaches, trim ends from choy sum. Place in a medium, heat-proof, bowl and cover with boiling water. Cover with a plate and leave for 2–3 minutes or until bright green and tender. Drain.
7. Spoon ¾ cup cooked coconut rice onto each plate or into each bowl. Top with poached fish, laksa sauce and choy sum. Sprinkle over mung bean sprouts, coriander and cashews.