Thai Green Fish

Steps

1. Preheat oven grill to high. Bring a small pot of salted water to the boil. Line an oven tray (with a lip) with baking paper. Prepare coriander, mint and lemon. Cook rice in pot of boiling water for about 12 minutes. While rice cooks, dice broccoli florets and stalk 1cm and set aside. Thinly slice capsicum; very thinly slice onion; roughly chop spinach; peel cucumber into ribbons. Set all aside in a medium bowl.
2. Pat fish dry, remove any remaining scales or bones and season. Cut any larger fillets in half. Combine all remaining Thai green fish ingredients in a small bowl. Add fish, toss to coat and leave to marinate.
3. Once rice has cooked for 12 minutes, add broccoli and cook a further 2 minutes, until rice and broccoli are tender. Drain, rinse under cold water and leave to drain well.
4. While rice drains, place fish on prepared tray and grill (on upper-middle oven rack) for 4-5 minutes (depending on thickness), or until just cooked through.
5. While fish cooks, whisk all coconut vinaigrette ingredients together in a small bowl.
6. Add rice and broccoli to bowl with vegetables. Add coconut vinaigrette, toss to combine and season to taste.
7. TO SERVE place brown rice onto a plate. Top with Thai green fish, dollop over makrut emulsion and sprinkle over coriander. Squeeze over lemon wedges.