Thai Green Fish

Steps

1. Bring a medium pot of salted water to the boil. Preheat oven grill to high. Line an oven tray (with a lip) with baking paper. Prepare herbs and ginger. 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 and spring onion; roughly chop spinach; peel cucumber into ribbons. Add to a medium bowl and set aside.
2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Whisk all remaining Thai green fish ingredients in a medium bowl. Add fish and toss to coat. Lay evenly on prepared tray and leave to marinate.
3. Once rice has cooked for 12 minutes, add broccoli and cook for a further 2 minutes, until rice and broccoli are tender. Drain, rinse under cold water and leave to drain well (tapping colander to remove excess water).
4. While rice drains, grill fish (on middle-upper 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 and season to taste.
6. Add rice and broccoli to bowl with vegetables. Add coconut vinaigrette, toss to combine and season to taste with salt.
7. TO SERVE divide brown rice between plates. Top with Thai green fish, dollop over makrut emulsion and sprinkle over coriander.