Sweet Chilli Baked Fish with Coconut Rice and Asian Slaw

Steps

1. oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
3. While rice cooks, prepare Asian slaw. Whisk sesame oil, rice wine vinegar and honey together in a medium bowl. Trim end off bok choy, rinse and thinly slice. Thinly slice red onion (if using).
4. Add bok choy, onion and Asian slaw to bowl with dressing and toss well to combine. Season to taste and set aside.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place, in a single layer, on prepared tray. Season with salt and pepper and evenly spread over sweet chilli and lime sauce.
6. When rice has about 6 minutes cook time remaining, bake fish for 5-6 minutes, until fully cooked through.
7. spoon 3/4 cup cooked coconut rice per person onto each plate and top with sweet chilli baked fish. Serve Asian slaw on the side.