Sri Lankan Fish with Lemongrass Coconut Sauce

Steps

1. Heat sesame oil in a medium pot on medium-low heat. Add Sri Lankan spice and cook for about 1 minute, stirring, until fragrant. Add rice, water and a pinch of salt to pot and bring to a boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes.
2. Turn off heat and leave rice to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. When rice is cooked, fluff up grains with a fork.
3. Thinly slice bok choy and peel cucumber into ribbons. Add to a medium bowl along with mung beans and toss with citrus sesame dressing just before serving and season to taste.
4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. When rice has 10 minutes remaining, heat a drizzle of oil in a medium fry-pan (preferably non-stick) on mediumhigh heat. Cook fish for 1–2 minutes each side, until just cooked through.
5. Remove fish from pan and wipe clean. Return pan to medium heat and cook lemongrass paste for 1-2 minutes until fragrant. Add coconut cream, water, fish sauce, soy sauce and lemon juice and bring to a simmer. Cook for about 1 minute until sauce has slightly reduced and remove from heat.
6. To serve, spoon ¾ cup cooked rice into bowls and top with salad and fish. Spoon sauce over fish, sprinkle over crispy shallots and a pinch of chilli flakes (if using).