Coconut Fish Curry with Carrot Sambal

Steps

1. Bring a full kettle to the boil. Cook rice. Combine rice, boiling water measure and a pinch of salt in a pot and bring to the boil with the lid on. Once boiling, 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.
2. Prep veggies & fish. Set bok choy aside. Pat fish dry and remove any scales or bones. Cut each fillet in half widthways.
3. Cook curry. Heat a drizzle of oil in a large, deep fry-pan on medium heat. Add curry paste and curry spices and cook, stirring for 1 minute, until fragrant. Add hot water measure, coconut milk and a splash of soy sauce. Bring to a simmer and cook for about 5 minutes, until reduced.
4. Add fish, ensuring it is submerged. Bring to a gentle simmer and cook for 4-5 minutes, until fish is just cooked through. Stir through bok choy, spinach and first measure of lemon juice. Season to taste with fish sauce.
5. Meanwhile, prep sambal. While fish cooks, combine all sambal ingredients in a bowl with 1 tsp olive oil and a pinch of chilli flakes. Season to taste. Leave chilli flakes out for fussy foodies.
6. Serve rice and fish curry topped with sambal.