Fragrant Pollock Moilee With Brown Rice

Boil a 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

Peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion with a pinch of salt and cook for 6-7 min or until softened

Whilst the onion is cooking, peel and finely chop (or grate) your garlic

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

Cut your green chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Once the onion has softened, add the chopped ginger, garlic and chilli (can't handle the heat? Go easy!) to the pan with your Thai basil leaves, ground turmeric and black mustard seeds

Add a very generous grind of black pepper and cook for 2-3 min or until fragrant

Meanwhile, chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and the chopped creamed coconut in 200ml [250ml] [350ml] boiled water – this is your coconut stock

Chop your tomato[es] into wedges

Once fragrant, add the coconut stock to the pan with the juice of half your lemon[s] and the tomato wedges

Bring to the boil over a high heat and give everything a good mix up until fully combined

Pat your diced pollock dry with kitchen paper

Tip: Unevenly sized diced pollock? Chop any larger ones into bite-sized pieces!

Top the sauce with the diced pollock, reduce the heat to medium and cook, covered, for 4-5 min further or until the sauce has thickened and the fish is cooked through – this is your fragrant pollock moilee

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

Cut the remaining lemon into 1 wedge per person