Coconut Poached Basa & Tom Kha Rice With Cauliflower Rice

Boil a full kettle

Chop your creamed coconut (if required!)

Add the chopped creamed coconut, lemongrass & lime leaf paste and a generous pinch of salt in a large pan, 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 cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water 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 done, remove from the heat and set aside (lid on) to steam until serving

Meanwhile, 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[s] 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 turning the fish halfway through for even cooking

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

Meanwhile, slice your white cup mushrooms finely

Add the mushrooms and your fish sauce to the pan

Once cooked, transfer the poached fish to a plate

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