Chipotle Fish, Green Rice & Cucumber Salsa

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the basmati rice and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Meanwhile, add the basa fillets to a lightly oiled baking tray 

Spread the the chipotle paste (Can't handle the heat? Go easy!) over the basa and season with a pinch of salt

Put the tray in the oven for 8-10 min or until cooked through 

Meanwhile, chop the coriander finely, including the stalks

Add the chopped coriander to a pestle and mortar with a pinch of salt and 1 tbsp [2 tbsp] cold water

Grind the coriander to a fine paste and set aside 

Cut the cucumber in half and scrape out the inner seeds with a teaspoon, throw the watery seeds away

Grate the cucumber 

Chop the cherry tomatoes roughly into small pieces 

Add the chopped cherry tomatoes and cucumber to a bowl

Add the juice of 1/2 [1] lime and season with a pinch of salt – this is your cucumber & tomato salsa

Once the rice is cooked, fluff it with a fork and stir through the coriander paste

Season with a pinch of salt – this is your green rice