Tandoori Coconut Crusted Fish with Carrot Rice and Lemon 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 the 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 and remove any remaining scales or bones. Lay fish in a single layer on prepared tray and season with salt and pepper. Mix tandoori paste and mayonnaise together in a small bowl, until combined.
4. Evenly spread tandoori paste mixture over each fillet then sprinkle over coconut. Bake fish for about 6 minutes (depending on thickness), until fish is just cooked through and coconut is golden.
5. Mix all lemon yoghurt ingredients together in a small bowl and season to taste with salt and pepper. Set aside.
6. Cut cucumber into sticks, measuring about 1cm x 7cm. When rice has finished steaming, fluff up grains with a fork, gently fold through spinach and carrot and season to taste with salt and pepper.
7. spoon carrot rice onto plates, top with a piece of tandoori coconut crusted fish and drizzle with lemon yoghurt. Serve cucumber sticks on the side.