Thai Green Fish with Coconut Lime Vinaigrette

Steps

1. Preheat oven to 220°C. Cook rice. Combine all rice ingredients in a medium pot and bring to the boil. Once boiling, stir and cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking.
2. Prep fish. Pat fish dry and remove any scales or bones. Cut larger fillets in half. In a bowl, combine remaining fish ingredients (except coconut thread). Add fish and toss to coat. Leave to marinate.
3. Make vinaigrette & prep greens & garnishes. In a bowl, combine all vinaigrette ingredients together. Season to taste with salt and pepper. Set aside greens and garnishes separately.
4. Cook fish. When rice has 10 minutes steam time remaining, place fish on a lined oven tray and sprinkle over coconut thread. Bake in oven for 6-8 minutes (depending on thickness), until just cooked through and golden.
5. Meanhile, cook greens. Heat a drizzle of oil in a fry-pan on medium-high heat. Add green beans, courgette and garlic and cook for about 2 minutes. Add a splash of water and cook for 1-2 minutes more, until tender. Season to taste with salt and pepper.
6. Serve rice and greens topped with fish. Spoon over vinaigrette and sprinkle over coriander and chilli.