Lemongrass Fish Curry with Broccoli and Pea Rice

Steps

1. Prep and cook rice Bring a medium pot of salted water to the boil. Combine rice, water and salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered for a further 8 minutes. Do not lift lid during cooking.
2. Prep veggies Cut broccoli into small florets. Cook broccoli and peas in pot of boiling water for about 3 minutes, until bright green and tender. Drain and toss with a drizzle of olive oil. Finely dice onion and dice tomato 1cm. Set aside separately.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut into 4cm pieces and set aside. Heat a drizzle of oil in a large fry-pan (with a lid) on medium heat. Cook onion and lemongrass paste for about 3 minutes, until softened. Add a pinch of chilli flakes, if you’d like some heat. Add curry spice mix with a dash of coconut cream and stir for 1 minute.
4. Cook curry Add remaining coconut cream, stock, fish sauce and sugar. Bring to a simmer, cover, reduce heat to low and simmer for 4 minutes. Stir through lemon juice and diced tomato. Add fish to pan, ensuring it is submerged, cover with lid and simmer a further 4 minutes, until fish is just cooked through. Submerging the fish in the poaching sauce speeds up the cooking process.
5. Finish rice Fluff up rice with a fork and stir through broccoli and peas. Season to taste.
6. To serve Divide broccoli and pea rice between bowls and top with lemongrass fish curry.