1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Peel and roughly chop 1 garlic clove and ginger. Drain peppers and blend with coconut milk using a stick mixer (or small processor).

3. Trim and slice snow peas, chop shallot and capsicum. Halve and rinse pak choy. Dice fish fillets.

4. Heat a large pan with 1 tbsp oil (see notes) over medium heat. Chop and add shallot and capsicum, cook until softened. Pour in sauce, bring to a simmer, add fish and snow peas. Cook for 5 minutes, season with 1 tbsp soy sauce, 1/2 tsp sugar and pepper to taste.

5. Heat a frypan with 1 tbsp water, 1/2 tbsp oil and 1/2 tbsp soy sauce over medium-high heat. Add pak choy and cook for 3 minutes (cut side down), turn over and cook for a further 1 minute, or until just tender.

6. Serve red coconut fish over rice with a side of pak choy. Drizzle with extra soy sauce if desired.

Notes:
Use sesame or coconut oil if you have some, otherwise, any neutral oil works well.

If you prefer, keep snow peas and capsicum fresh. Chop pak choy and add to the sauce. 



No Fish option - replacement is chicken tenderloins.

Cut each tenderloin into thirds. Add to the pan just prior to adding shallot and brown lightly.

basmati rice 300g
Ginger 40g
roasted peppers 1/2 jar
coconut milk 400ml
snow peas 1/2 punnet
Shallot 1
Yellow capsicum 1
Pak choy 1 bunch
White fish fillets 2 packets

From your pantry:
oil (for cooking, see notes), pepper, garlic (1 clove), soy sauce, sugar (of choice)