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. Heat a large frypan with 1 tbsp oil and cook fish fillets for 3-4 minutes on each side, or until golden and cooked through. Set aside on a plate, reserve pan.

3. Peel and roughly chop ginger, 3 spring onions and 1/2 capsicum. Peel 2 garlic cloves and remove centre stem from lime leaves. Blend using a stick mixer or small food processor until smooth.

4. Halve baby corn and cut courgettes into crescents. Slice remaining spring onions and capsicum. Combine 1/4 cup soy sauce, 1/2 cup water, 1/2 tbsp cornflour, 1 tbsp honey and juice from 1/2 lime.

5. Reheat pan and pour in paste. Cook for 1-2 minutes, then add prepared vegetables and cook over medium heat for 3-4 minutes, or until softened. Stir in sauce, keep cooking until thickened. Break fish into pieces and add to pan along with sliced basil leaves.

6. Trim and slice sugar snaps. Serve basil fish over rice and top with sugar snaps. Squeeze over juice from remaining lime, to taste.

Notes:
Add a fresh chilli if you like some heat or serve with sambal oelek or other hot sauce on the side. 
Use sesame oil for cooking for extra boost of flavour!

No Fish option - replacement is diced chicken.

Add to pan along with prepared vegetables to increase the cooking time.

basmati rice 300g

white fish fillets 2 packets

ginger 40g
spring onions 1 bunch
red capsicum 1
kaffir lime leaves 2

baby corn 1 punnet
courgettes 2
lime 1

basil 1 packet
sugar snaps 1/2 punnet

From your pantry:
oil (for cooking), soy sauce, honey, garlic (2 cloves), cornflour