Pan-Fried Fish with Coconut Curry Sauce and Veggie Rice

Steps

1. Combine rice, water and a pinch of salt 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. Heat oil in a medium pot on medium heat. Add spring onions (white part), lemongrass, garlic and ginger and cook for 3 minutes, until softened. Add curry spice mix with a dash of coconut milk and stir for about 1 minute.
3. Add remaining coconut milk, fish sauce and sugar. Bring to a simmer, cover and reduce heat to low to simmer for about 4 minutes. Remove from heat and stir through lemon juice and tomato.
4. 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 on medium-high heat and cook fish for 1–2 minutes each side, until cooked through. Add butter to pan at end of cooking and spoon over fish for 30 seconds.
5. Fluff up rice with a fork and stir through capsicum, 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 some coconut curry sauce.