Lemon and Lime Fish Curry with Brown Rice

Steps

1. Cook rice Combine rice, water measure and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep veggies and cook onion Thinly slice onion; cut carrot in half lengthways and thinly slice; remove white stem from silverbeet and thinly slice. Heat a drizzle of oil in a pot on medium heat. Cook onion for 3-4 minutes until soft. Add curry paste and cook stirring for 30 seconds until fragrant.
3. Add coconut milk Stir in coconut milk, stock and carrot, bring to the boil. Reduce heat to lowmedium and simmer for 5 minutes.
4. Prep fish Pat fish dry and remove any remaining scales or bones. Cut into 3cm pieces and season with salt.
5. Add veggies and fish Add silverbeet and peas to curry and simmer for 1 minute. Add fish and simmer for a further 1-2 minutes, until fish is just cooked through. Don’t overcook fish as it will continue to cook after the heat has been turned off. Stir through a splash of fish sauce and soy sauce. Season to taste.
6. Serve rice and curry with sesame seeds.