Coconut Poached Cod & 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, 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, 400ml [600ml] [800ml] boiled water and a pinch of salt to a pot with a matching lid, over a high heat

Cover and cook for 10 min, or until almost all the water is absorbed

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 flipping the fish halfway through for even cooking

(Doubled your protein? Use 2 pans!)

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

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