Fish with Coconut Curry Sauce and Veggie Rice

Steps

1. Bring a small pot of water to the boil. 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.
2. Heat a drizzle of oil in a medium pot on medium heat. Add spring onions (white part only), lemongrass, garlic and ginger and cook for 3 minutes, until softened. Add curry spice mix with a dash of coconut milk and stir for about 1 minute.
3. Add remaining coconut milk, fish sauce and sugar, bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Remove from heat and stir through lemon juice and tomatoes.
4. Pat fish dry and remove any remaining scales or bones. Dust in seasoned cornflour, shaking off any excess. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook fish for 1-2 minutes each side, until cooked through. Add butter to pan at end of cooking and spoon over fish for about 30 seconds.
5. While fish is cooking, cook peas in pot of boiling water for 1 minute, then drain. Grate carrot. Fluff up rice with a fork and fold through all remaining veggie rice ingredients. Season to taste with salt and pepper.
6. To serve, spoon veggie rice onto plates and top with a piece of fish. Drizzle over coconut curry sauce and garnish with coriander (if using).