Saffron & Coconut Basa With Soy Lime Broccoli & Brown Rice

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 dice your brown onion[s]

Chop your broccoli in half

Peel and finely chop (or grate) your garlic

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Boil half a kettle

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

Once hot, add the diced onion and cook for 3-4 min or until softened

While the onion softens, chop your fish fillet[s] into large, bite-sized pieces

Chop your creamed coconut roughly (if required!)

Dissolve your vegetable stock mix and chopped creamed coconut in 200ml [260ml] [340ml] boiled water – this is your coconut stock

Once the onion has softened, add your curry powder, ground coriander and ground turmeric to the pan with the chopped garlic and 1/2 tbsp [3/4 tbsp] [1 tbsp] flour cook for 1 min or until fragrant

Once fragrant, add the chopped fish, coconut stock and saffron with a small pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 4-5 min further or until cooked through – this is your saffron & coconut fish

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

Add the halved Tenderstem to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 4-5 min or until fork-tender

Once tender, add your soy sauce with a squeeze of lime juice and a small knob of butter – this is your soy lime broccoli

Cut the remaining lime into 1 wedge per person