Cashew Coconut Crusted Fish with Bombay Aioli

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Finely dice onion. Heat a drizzle of oil in a pot on medium-high heat. Cook onion for 1-2 minutes until soft. Add pilaf aromatics and cook for a further 1 minute until fragrant. Add rice and salt, stir, add water and bring to the boil.
2. 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. When rice has steamed, add soy and vinegar and fluff up grains with a fork. Cut broccoli into small florets and set aside.
3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. Place fish on prepared tray and spread first measure of aioli over top. Mix cashew coconut crust with oil, sprinkle over fish evenly and press down lightly to stick. Set aside.
4. When rice has 8 minutes steam time remaining, bake fish for about 6 minutes (depending on thickness), until fish is just cooked through and crust is golden. Set aside to rest for about 2 minutes. For the greens, cut bok choy into quarters and thinly slice garlic.
5. Heat a drizzle of oil in a large fry-pan on medium heat. Add broccoli, bok choy and garlic and cook for 1-2 minutes. Add vinegar, water and soy sauce and cook for a further 1-2 minutes until vegetables are tender. Remove from heat and season.
6. To serve, spoon ¾ cooked pilaf per person onto each plate, along with greens and cashew and coconut crusted fish. Drizzle over Bombay aioli and sprinkle with coriander.