Pan-Fried Fish with Coconut Rice and Chilli Jam

Steps

1. Cook rice Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid. 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.
2. Prep vegetables While rice cooks, cut broccoli into small florets; slice carrots in half lengthways, then thinly slice widthways; thinly slice garlic; roughly chop baby kale
3. Cook vegetables Heat a drizzle of oil in a large fry-pan on medium heat. Stir-fry vegetables for about 3 minutes. Add sliced garlic, soy sauce and sesame oil. Cook for a further 2 minutes, until vegetables are tender. Remove from pan and cover
4. Prep fish While vegetables cook, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Mix flour and salt in a medium bowl and coat each piece of fish in seasoned flour, shaking off excess as you go. Set aside.
5. Cook fish Wipe out previous pan and return to medium-high heat, with a drizzle of oil. Cook fish in batches, for 2–3 minutes each side (depending on thickness), until golden and just cooked through. Add extra oil between batches, if needed.
6. To serve Spoon ¾ cup of cooked rice onto each plate, then top with vegetables and fish. Dollop over chilli jam.