Thai Coconut Poached Fish with Jasmine Rice and Salad

Steps

1. Combine rice, water and a pinch of 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 to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. To make the coconut sauce, remove tough outer layer from lemongrass, cut into thin strips then finely dice; remove tough central stem from kaffir lime leaf and thinly slice. Set both aside.
3. For the salad, peel and grate carrots; grate courgette and place in a medium bowl with mung beans, olive oil and lemon juice. Toss to combine and season to taste with salt and pepper. Set aside.
4. While rice is steaming, pat fish dry with paper towels, remove any remaining scales or bones and cut into 4–5cm pieces. Heat a medium fry-pan on medium heat. Add coconut cream, salt, lemongrass, kaffir lime and ginger. Bring to the boil then reduce heat to a simmer.
5. Add fish to simmering coconut sauce and poach for 1–2 minutes each side (depending on thickness), or until just cooked through. Remove from heat and gently stir through lemon juice and chilli flakes (if using). Season with salt and pepper.
6. Spoon ¾ cup cooked rice per person onto each plate. Top with Thai coconut poached fish and sauce and serve salad on the side. Garnish with peanuts and coriander, if desired.