Tandoori Fish with Veggie Rice and Honey Yoghurt

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Combine rice, water and salt in a large 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.
3. Pat fish dry with paper towels, remove any remaining scales and bones and cut any larger fillets in half. Lay in a single layer on prepared tray and season with salt and pepper. Mix Tandoori paste and mayonnaise together in a small bowl.
4. In another small bowl, mix yoghurt, honey and lemon juice together. Season to taste with salt and pepper and set aside. Cut cucumber into sticks, about 7cm x 1cm. Bring a full kettle to the boil.
5. Evenly spread Tandoori mixture over fish using the back of a spoon, then sprinkle over sesame seeds. When rice has 8 minutes cook time remaining, bake fish for about 6 minutes (depending on thickness), or until fish is just cooked through.
6. Place chopped broccoli in a heat-proof bowl and cover with boiling water. Cover with a plate and leave to cook for about 2 minutes, until tender. Drain through a sieve. When rice has finished steaming, fold through spinach, carrot and blanched broccoli. Season to taste with salt and pepper.
7. Spoon veggie rice onto plates and top with Tandoori fish. Drizzle over honey yoghurt and serve cucumber sticks and a lemon wedge on the side.