Coconut Poached Cod & Tom Kha Brown Rice

Boil a full kettle

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

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

Add the chopped coconut cream, lime leaves 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, 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

Meanwhile, slice your white cup mushrooms finely

Add the mushrooms and fish sauce to the pan (while the fish poaches)

Once cooked, transfer the poached fish to a plate (it's OK if you get some mushrooms)

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