Before you start, bring a full kettle to the boil.
Combine rice, boiling water measure and a pinch of salt in a medium pot and bring to the boil, covered. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
Prep cauliflower and broccoli. Pat fish dry, remove any bones or scales and cut into 5cm pieces.
Heat a large, dry fry-pan over medium-high heat. Add coconut thread and cook for 2-3 minutes, stirring often, until golden brown. Set aside and reserve pan.
Heat oil in reserved pan on medium-high heat. Cook curry paste and mild curry spices for about 1 minute, until fragrant. Add coconut milk, stock and cauliflower, bring to the boil and cook for 2 minutes.
Add fish, broccoli and peas to pan. Ensure fish is submerged before covering and cooking for about 4 minutes, until fish is just cooked through and veggies are tender. Add fish sauce to pan and gently stir to combine. Season to taste with salt.
Serve rice topped with curry and coconut.