Fish Laksa with Lemon Spinach Rice

Steps

1. Combine rice, water, lemon zest (if using) 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. Pat fish dry with paper towels, remove any remaining scales or bones and cut into 2-3cm pieces. Set aside. Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat.
3. Cook onion and ginger in pan for 4-5 minutes, stirring occasionally, until soft. Reduce heat to low-medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant.
4. Add remaining fish laksa ingredients to pan (except fish and lemon juice) and simmer for about 3 minutes, until thickened slightly. Add fish to pan, ensuring fish is submerged. Cover with a lid and leave it to poach for about 5 minutes (depending on thickness), until just cooked through.
5. When fish has finished cooking, remove pan from heat and gently fold through lemon juice. Season to taste with salt and pepper. When rice has finished steaming, fluff up grains with a fork and gently fold through baby spinach leaves. Cut remaining lemon into wedges.
6. divide lemon spinach rice between bowls and top with a big spoonful of fish laksa. Sprinkle over mung bean sprouts, garnish with coriander (if using) and serve lemon wedges on the side for squeezing.