Market Fish with Coconut Rice

Steps

1. Bring a small pot of salted water to the boil. Combine rice, water, coconut cream and 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.
2. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. While rice is cooking, cook peas in boiling water for about 2 minutes, until bright green and tender. Drain, rinse under cold water, drain well and set aside in a large bowl.
3. In a small bowl, whisk together mayonnaise and lemon zest and juice (if using). Season to taste and set aside.
4. Roughly chop lettuce and grate carrot and courgette. Add to large bowl with peas and set aside. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Combine flour and salt in a medium bowl. Toss fish in flour and set aside.
5. Heat a drizzle of oil in a large fry-pan on high heat. Shake off any excess flour from fish and cook for 1-2 minutes each side, until just cooked through. Set aside to rest. Just before serving, dress veggies with half of the lemon mayo and season to taste.
6. To serve, spoon ¾ cup cooked rice onto each plate, top with fish and drizzle over remaining lemon mayo. Serve veggies on the side.