Crispy Fish With Thai Curry Sauce

Boil a kettle

Add the rice, 375ml (750ml) 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 the water is absorbed, checking occasionally

Meanwhile, place the coconut cream satchet(s) in a mug and cover with boiled water until submerged (this softens the naturally hard cream!)

Cut the mushrooms into quarters

Add some flour (approx. 4-6 tbsp) to a plate and pat the fish fillets dry

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) vegetable oil over a high heat

Add the fish to the flour and coat evenly on both sides, shaking off the excess

Once the pan is hot, add the fish and cook on both sides for 3 min

Tip: Your fish is cooked when it flakes easily and is opaque

Once cooked, transfer the fish to a plate for serving and return the pan to a medium heat with 1 tbsp (2 tbsp) vegetable oil

Add the mushrooms and Thai curry paste and cook for 2-4 min

Meanwhile, combine the softened coconut cream with 200ml (400ml) boiled water and mix to combine thoroughly - this is your coconut stock

Add the coconut stock to the mushrooms and cook for a further 2-3 min until thickened into a thin curry sauce

Meanwhile, chop the coriander finely, including the stalks 

Slice the spring onion(s) finely, discarding the root end(s)

Once thickened, taste the curry sauce and add more with salt and pepper if needed