Fijian Coconut Fish with Spinach and Curried Potatoes

Steps

1. Cook potatoes Bring a medium pot of salted water to the boil. In a small bowl, combine first measure of coconut milk and curry blend. Peel and dice potatoes 2cm, then add to pot. Cook for about 15 minutes, until very soft. Drain, then mash with butter and curried coconut milk, until smooth. Season.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Sprinkle each fillet with ground roasted rice, patting down to stick. Halve cherry tomatoes and thinly slice bok choy.
3. Prep sauce Heat a drizzle of oil in a small pot on medium heat. Cook ginger for about 30 seconds, until fragrant. Add remaining sauce ingredients (except lemon) and bring to a simmer. Simmer on low heat for about 1 minute. Remove from heat, stir through lemon zest and juice, season and cover. Leave to infuse. Discard lemongrass and lime leaf before serving.
4. Cook fish Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish, rice crusted side down, for about 3 minutes, until golden brown. Flip and cook for 1-2 minutes, until just cooked through. Remove from pan and rest. Wipe pan clean and return to medium-high heat with a little more oil.
5. Cook vegetables Add bok choy to pan and wilt for 1-2 minutes. Add spinach and tomatoes, then cook for 1 minute more. Season and remove from heat.
6. Serve potatoes topped with vegetables, sauce, fish (rice side up) and coriander