Pan-Fried Fish with Coconut Rice and Chilli Jam

Steps

1. Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. While rice cooks, prepare the vegetables. Cut broccoli into small florets; remove tough stalks from silverbeet and discard; thinly slice silverbeet leaves until you have 3 cups worth; slice carrots in half lengthways then thinly slice.
3. Heat a drizzle of oil in a large fry-pan on a medium heat and stir-fry vegetables for about 3 minutes. Add garlic, soy sauce and sesame oil and cook for a further 2 minutes, until vegetables are tender. Remove from pan and cover to keep warm.
4. While vegetables cook, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place seasoned flour in a medium bowl and coat each piece of fish in flour mixture, shaking off excess as you go. Set aside.
5. Wipe out the pan used for vegetables and return to medium-high heat with a drizzle of oil. Cook fish, in batches, for 2–3 minutes each side, until golden and just cooked through. Add extra oil between batches, if needed.
6. Spoon ¾ cup cooked coconut rice onto plates. Top with vegetables, pan-fried fish and dollop over chilli jam (if using).