No fish option - white fish fillets are replaced with chicken breast fillet
Place rice in a saucepan, add coconut milk, 1/2 tsp salt and 400ml water (1 tin). Cover with a lid, cook on the lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Make the salsa
Dice nectarine, capsicum and cucumber. Thinly slice spring onions. Toss together with 1/2 tbsp vinegar and 1 tbsp olive oil.
3. Cook the asian greens
Quarter (or halve) the Asian green bulbs lengthways. Heat frypan over medium-high heat with 1 tbsp oil. Cook for 2-3 minutes until charred and tender. Remove to plate and reserve pan.
4. Cook the fish
Thinly slice kaffir lime leaves (see notes). Combine with 1 tbsp oil and 1 tbsp soy sauce. Rub all over fish fillets. Reheat frypan over medium-high heat. Cook fish for 3-4 minutes each side or until cooked through.
5. Finish and plate
Divide rice, greens and fish among plates. Top with salsa.
It’s important to finely slice the kaffir lime leaves for this dish so it’s easier to eat.
No fish option - white fish fillets are replaced with chicken thigh fillets. Slice fillet into tenderloins. Cook for 4-5 minutes on each side, or until cooked through.
Coconut milk 400ml
Red capsicum 1
Lebanese cucumber 1
Spring onions 1/4 bunch
Asian greens 1 bunch
Kaffir lime leaves 1 double
White fish fillets 2 packets
From your pantry:
oil (for cooking + olive), salt, rice wine vinegar, soy sauce (or tamari)