Indonesian-Style Basa Rendang With Green Bean Rice

Boil half a kettle

Trim, then chop your green beans in half

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low and add the halved green beans to the pot

Cook, covered, for 10-12 min or until all the water has absorbed and the rice and green beans are cooked

Once cooked, remove from the heat and keep covered until serving – this is your green bean rice

While the rice and green beans are cooking, peel and roughly chop (or grate) your garlic and ginger

Crush your cardamom pod[s] open by squashing them with the side of a knife and discard the outer green pod[s]

Grind the chopped garlic, chopped ginger, cardamom seeds, 1 tsp [1 1/2 tsp] [2 tsp] black pepper (freshly ground is best!) and a pinch of salt in a pestle & mortar to form a coarse paste – this is your spice paste

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 150ml [200ml] [250ml] boiled water then add your fish sauce – this is your coconut stock

Cut your basa fillet[s] into large bite-sized pieces

Add the chopped basa, chipotle paste (can't handle the heat? Go easy!) and the spice paste to a bowl and mix thoroughly

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

Once hot, add the coated basa and cook for an initial 1 min on each side

Add the coconut stock and bring to the boil

Once boiling, reduce the heat to medium and cook for 3-4 min further or until the basa is cooked through, the liquid has evaporated, and the sauce is very thick – this is your Indonesian-style basa rendang

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

Fluff the green bean rice with a fork