for 4 person

Coconut rice

200 g	basmati rice
2 ½ dl	coconut milk
1 dl	water
50 g	coconut strips, roughly chopped
½ tsp	salt

Fish

1 tbsp	peanut oil
600 g	Royal cod fillet (MSC), quartered
½ tsp	salt
1	organic lime, use grated zest and juice
2 tbsp	liquid honey
1 tbsp	Sriracha sauce
2 tsp	ginger, finely chopped
1	garlic clove, pressed
300 g	baby spinach
¼ tsp	salt
1	red chilli, deseeded, cut into rings

How it's done

Coconut rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the coconut milk and water to the boil with the rice and coconut strips, season with salt. Cover the rice and simmer over a very low heat for approx. 15 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.

Fish

Heat the oil in a frying pan. Salt the fish, fry for approx. 2 mins. on each side. Add the lime zest and lime juice along with the honey, Sriracha sauce, ginger and garlic, reduce for approx. 2 mins. Remove the fish, add the spinach, season with salt, allow to wilt. Plate up the spinach with the fish and rice, sprinkle with the chilli.

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