Indian Fish with poppy seed pilaf and turmeric emulsion

Steps

1. Prep & cook pilaf. Heat 1/2 tsp oil in a pot on lowmedium heat. Add poppy seed almond spice and cook for about 1 minute, until fragrant. Add rice, stock and a pinch of salt and bring to the boil.
2. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 17 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
3. Prep fish. Pat fish dry and remove any scales or bones. Cut any larger fillets in half. Season and coat in Indian fish blend.
4. Cook fish. Heat 1/4 tsp oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, or until just cooked through.
5. Finish pilaf. Fold all remaining pilaf ingredients into rice and season to taste. Set half the pilaf aside (this is leftover).
6. Serve pilaf topped with fish and turmeric lime emulsion.