Fish Laksa with Lemon Spinach Rice

Steps

1. Cook rice In a medium pot, combine rice, water, lemon zest and a pinch of salt 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. Prep laksa Roughly chop spinach; finely dice onion; cut carrots in half lengthways and thinly slice; finely shred cabbage, until you have 2 cups worth. Pat fish dry, 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, to help trap steam and cook the fish), on medium heat.
3. Cook laksa 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. The paste packs a punch, so add it to suit your taste buds. ½ tablespoon will be very mild, while 1 tablespoon will provide a bit of a kick, for those that want more spice and flavour
4. Cook fish Add remaining laksa ingredients to pan (except fish and lemon juice). Simmer for about 3 minutes, until thickened slightly. Add fish and cabbage to pan, ensuring fish is submerged. Cover with a lid and leave fish to poach, for about 5 minutes (depending on thickness), until just cooked through and cabbage has wilted.
5. Finish laksa and rice When fish has finished cooking, remove pan from heat and gently fold through lemon juice. Season to taste. When rice has finished steaming, fluff up grains with a fork and gently fold through spinach. Cut remaining lemon into wedges.
6. To serve Divide rice between bowls and top with laksa. Sprinkle over sprouts, garnish with coriander and serve lemon wedges on the side.