Sweet Chilli Lime Fish with Thai Basil and Peanuts

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. 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.
3. While rice cooks, prepare the rest of the meal. Trim end from bok choy 1cm, rinse and separate leaves. Finely slice bok choy stalks and roughly slice leaves (keep separate) and cut broccoli into small florets and thinly slice stalk. Set aside.
4. Mix sesame oil, first measure of sweet chilli sauce and fish sauce in a small bowl. Set aside. Pat fish dry with paper towels and remove any remaining scales or bones. Place on prepared tray, season with salt then evenly spread over second measure of sweet chilli sauce and sprinkle over lime zest (if using).
5. Bake fish for 5-6 minutes (depending on thickness), or until cooked through. Cover to keep warm. While fish is baking, stir-fry greens. Heat a drizzle of oil in a large fry-pan or wok on high heat. Stir-fry broccoli florets and stalks and bok choy stalks for 2-3 minutes, until veggies are tender but still a little crunchy.
6. Add all remaining greens ingredients to pan/wok and toss for about 30 seconds, until heated through and combined. Season to taste with salt and pepper.
7. spoon ¾ cup cooked steamed rice per person into bowls or onto plates. Top with some greens and sweet chilli lime fish. Garnish with roasted peanuts, Thai basil leaves (if using) and serve with a lime wedge on the side for squeezing.