Pan-Fried Fish with Coconut Curry Sauce and Veggie Rice

Steps

1. Combine rice, water and carrots in a medium 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 during cooking.
2. Mince garlic; finely grate ginger; remove tough layer from lemongrass and finely slice; finely slice spring onions, keeping white and green part separate. Heat oil in a pot (with a lid) on medium heat. Cook white part of spring onions, garlic, ginger and lemongrass for about 3 minutes, until soft.
3. Add curry spice mix and a dash of coconut milk and cook stirring, for 1 minute. Add remaining coconut milk, fish sauce and sugar. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Dice tomato 1cm. Remove from heat, stir through tomato and lemon juice. Cover to keep warm, set aside.
4. Pat fish dry, remove any remaining scales or bones and season with salt. Dust in cornflour, shaking off any excess. Heat oil in a large fry-pan on medium-high heat. Cook fish for 1–2 minutes each side until just cooked through. Add butter at end of cooking and spoon over fish for 30 seconds.
5. Fluff up rice with a fork and stir through peas, spring onions (green part) and lemon zest. Season to taste with salt and pepper.
6. Spoon veggie rice onto plates, top with a piece of pan-fried fish and spoon over coconut curry sauce.