Coconut Fish Laksa with Brown Rice

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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Finely dice onion; mince garlic; finely chop broccoli; cut carrot and courgette in half length-ways then thinly slice. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion, garlic and ginger for 3-4 minutes, stirring occasionally, until soft.
3. Reduce heat to medium, add laksa paste and cook for 30 seconds, stirring constantly, until fragrant. Add coconut milk, stock, broccoli and carrot and simmer for 3 minutes, until thickened slightly.
4. While sauce simmers, pat fish dry with paper towels, remove any remaining scales or bones and cut into 2-3cm pieces. Add courgette and fish to pan, ensuring fish is submerged. Cook for a further 2-3 minutes (depending on thickness), until fish is just cooked through and veggies are tender
5. When fish is cooked, remove pan from heat and gently fold through fish sauce, lemon juice and brown sugar. Season to taste with salt and pepper.
6. Spoon ¾ cup cooked brown rice into each bowl and top with coconut fish laksa. Sprinkle over mung bean sprouts and squeeze over lemon juice (if using).