Poached Basa With Turmeric, Ginger & Rice Broth

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Slice your ginger (skin on) into rounds

Peel and finely slice (don't chop!) your garlic

Peel and finely slice your shallot[s]

Rinse your brown rice, then add to a cold, dry pan (preferably non-stick with a matching lid) with the sliced shallot, garlic and ginger

Add 500ml [750ml] [1L] cold water to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 15-20 min or until the rice is almost cooked

Meanwhile, slice your white cup mushrooms

Add the sliced mushrooms to a tray with a drizzle of vegetable oil and a generous pinch of salt

Put the tray in the oven for 12-15 min or until the mushrooms are cooked and starting to crisp – these are your roasted mushrooms

Meanwhile, boil a kettle

Chop your creamed coconut roughly (if required!)

Dissolve the chopped creamed coconut in 150ml [195ml] [275ml] boiled water

Add your ground turmeric, cracked black pepper, soy sauce, rice vinegar and a very generous pinch of salt – this is your turmeric stock

Season your basa fillets with a pinch of salt, then add them to the pan

Add the turmeric stock to the pan, bring to the boil over a high heat and cook, covered, for 5 min further or until the basa is cooked and the rice is tender – this is your poached basa with turmeric, ginger & rice broth

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

Wash, then add your spinach to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can