Thai Haddock With Ginger Greens And Brown Rice

Rinse the 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 15-20 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Boil half a kettle

Peel and roughly chop the shallot[s]

Peel and roughly chop the garlic

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

Chop the lime[s] in half

Chop the coriander finely, including the stalks, keeping the leaves and stalks separate

Add the chopped shallot, garlic, chilli (can't handle the heat? Go easy!) and coriander stalks to a pestle & mortar

Tip: Don't have a pestle & mortar? Use a food processor!

Add a pinch of salt and grind to a paste – this is your Thai paste

Dissolve the creamed coconut in 150ml [250ml] boiled water and add the soy sauce – this is your coconut stock

Wash, then rip the leaves off the spring greens, discard the tough stalks, and layer the leaves over each other, roll them up and slice into thin strips

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Slice the sugar snap peas in half lengthways

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

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

Once hot, add the sliced spring greens and pepper strips with a pinch of salt and cook for 4-6 min or until starting to soften

Add the chopped ginger and sugar snaps, then cook for a further 2 min or until everything is cooked with a slight bite – these are your ginger greens

While your greens are cooking, heat a separate large, wide-based pan (preferably non-stick) with 1/2 tbsp [1 tbsp] vegetable oil over a medium-high heat

Once hot, add the Thai paste and cook for 2-3 min or until fragrant

Once fragrant, reduce the heat to medium, add the coconut stock and cook for 3 min or until the sauce has started to thickened

Pat the haddock bites dry with kitchen paper and add them to the pan with a pinch of salt

Cook, covered, for 3 min turning once half way, or until cooked through

Add the juice of 1/2 [1] lime and stir it all together – this is your Thai haddock curry

Cut the remaining lime into wedges

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