Lemongrass Curry Poached Fish with Brocolli and Pea Rice

Steps

1. a full kettle to the boil.
2. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat and cook for 12
    minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking.
3. Cut broccoli into small florets. Place with peas and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover with a plate and leave for 5€–6ƒ minutes, until bright green and tender. Drain and toss with a drizzle of olive oil.
4. Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion, lemongrass and ginger for €5 minutes, until softened. Add curry spice mix with a dash of coconut cream and stir for 1
   minute.
5. Add remaining coconut cream, chicken stock, fish sauce, sugar and kaffir lime leaf. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Stir through lemon juice and tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through.
6. Fluff up rice with a fork and stir through broccoli and peas. Season to taste with salt and pepper.
7. Divide broccoli and pea rice between bowls and top with lemongrass curry poached fish.