Turmeric Basa With Sambal Tomat & Coconut Rice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and chop your creamed coconut roughly (if required!) then rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water, a generous pinch of salt and half the chopped creamed coconut (you'll use the rest later!) to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your coconut rice

Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!

Peel and quarter your shallot[s]

Bash your lemongrass with a rolling pin and remove the tough outer layer[s] of the lemongrass and set aside for later

Chop the softer inner core[s] roughly

Add the chopped shallot and ginger & garlic paste to a food processor with the chopped lemongrass, the remaining creamed coconut and the ground turmeric

Add most of the coriander, including the stalks (save some whole leaves for garnish!) with a very generous pinch of salt and a splash of water

Blitz until smooth – this is your turmeric marinade

Cut a piece of baking paper (or tin foil) approx. the size of A3 sheets of paper per person and add the outer lemongrass layers with your basa fillet[s] to the middle of each piece of paper

Divide the turmeric marinade evenly over the basa fillet[s], top with a knob of butter and scrunch the edges of the baking paper together to form a sealed parcel

Add the parcel[s] to a baking tray

Put the tray in the oven for 15 min or until the basa is cooked through – this is your turmeric basa

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

Meanwhile, slice your cucumber into discs on the diagonal and season with a pinch of salt

Chop your tomatoes very finely

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

Once hot, add your chopped tomatoes and chilli flakes (can't handle the heat? Go easy!) with 50ml [65ml] [75ml] cold water and cook for 2-3 min or until softened

Once softened, add your white wine vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and cook for 2-3 min further or until thickened and sticky – this is your sambal tomat