Pan-Fried Fish with Coconut Rice and Chilli Jam

Steps

1. Cook rice Combine all coconut rice ingredients and a pinch of salt in a pot and bring to the boil. As soon as it boils, stir and 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.
2. Prep vegetables Cut broccoli into small florets; remove tough stalks from silverbeet and thinly slice leaves until you have about 3 cups worth; cut carrots in half lengthways then thinly slice.
3. Cook vegetables Heat a drizzle of oil in a large fry-pan on a medium heat and stir-fry vegetables for about 3 minutes. Add garlic, soy sauce and sesame oil and cook for a further 2 minutes, until vegetables are tender. Remove from pan and cover to keep warm.
4. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Combine flour and ½ tsp salt in a medium bowl, then coat each piece of fish in flour mixture, shaking off excess as you go.
5. Cook fish Wipe out the pan used for vegetables and return to medium-high heat with a drizzle of oil. Cook fish, in batches, for 2–3 minutes each side, until golden and just cooked through. Add extra oil between batches, if needed.
6. To serve Place rice onto plates, top with vegetables and fish and dollop over chilli jam.