Thai Fish with Coconut Rice and Stir-Fried Veggies

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Prepare lemon. Combine all coconut rice ingredients in a medium pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting 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. Lay fish on prepared tray and season with salt. In a small bowl, combine first measure of sweet chilli sauce and lemon zest. Spread evenly over fish, then set aside while you prepare the veggies.
3. Cut broccoli into small florets; peel carrot, cut in half lengthways then slice 0.5cm; cut courgette in half lengthways then slice 1cm.
4. Bake fish for 3-4 minutes (depending on thickness), until just cooked through. While fish cooks, stir-fry veggies. Heat a drizzle of oil in a large fry-pan on high heat. Cook broccoli and carrot for 3-4 minutes, stirring often.
5. Add courgette and cook a further 2 minutes. While courgette cooks, mix water, soy sauce, sesame oil and second measure of sweet chilli sauce in a small bowl. Add sauce mix to pan with veggies and cook for 30 seconds, until most of the liquid has evaporated.
6. To serve, spoon ¾ cup cooked coconut rice onto each plate and top with stir-fried veggies and Thai fish. Sprinkle over mung bean sprouts and serve with a lemon wedge to squeeze over fish just before eating.