Pan-Fried Fish with Coconut Rice and Chilli Jam

Steps

1. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tightfitting 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; thinly slice silverbeet leaves; cut 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 prepared 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, set aside and cover to keep warm. Reserve pan.
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 reserved pan and return to medium-high heat with a drizzle of oil. Cook fish, in batches, for 2–3 minutes each side (depending on thickness), until golden and just cooked through. Add extra oil between batches, if needed.
6. spoon ¾ cup cooked coconut rice onto each plate. Top with vegetables and panfried fish and dollop over chilli jam (if using).