Coconut Poached Basa & Tom Kha Rice

Boil a full kettle

Remove your creamed coconut from the sachet[s] and chop roughly

Add the chopped creamed coconut, lemongrass & lime leaf paste and a generous pinch of salt in a large pan, then stir in 500ml [750ml] [1L] boiled water and bring to the boil over a high heat - this is your poaching liquid

Meanwhile, add your basmati rice and 300ml [390ml] [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 10-12 min or until all the water has absorbed and the rice is cooked

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

Peel your ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Add the ginger to the poaching liquid

Cut each fish fillet into 3 equal portions and season generously with salt and pepper

Pick the leaves off your coriander stalks and set them aside for garnish

Chop the stems finely and add them to the poaching liquid

Carefully add each piece of fish to the pan of poaching liquid, trying not to overlap them

Cook for 8 min, carefully flipping the fish halfway through for even cooking

Tip: Your fish is cooked once it turns opaque and flakes easily

(Doubled your protein? Use 2 pans!)

While the fish is cooking, slice your white cup mushrooms finely

Add the sliced mushrooms and fish sauce to the pan, while the fish poaches

Once cooked, transfer the poached fish to a plate

Add the cooked rice to the poaching liquid, stir to combine - this is your tom kha rice