for 4 people

Rice

250 g	jasmine rice
4 dl	coconut water
¾ tsp	salt

Fish

1 tbsp	olive oil
1	onion, halved, cut into thin strips
1	garlic clove, squeezed
1 cm	ginger, finely grated
2 stick	lemongrass, cut in half
5 dl	coconut milk
2 dl	water
100 g	leaf spinach
1 ½ tsp	salt
4	Royal cod fillets (MSC) (each approx. 150 g)

To serve

½ bunch	Thai basil, leaves torn off
2 tbsp	Chili crunch

How it's done

Rice

Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the coconut water, rice and salt in a pan and bring to the boil. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.

Fish

Heat the oil in a pan. Add the onion and all the other ingredients up to and including the lemongrass, sauté for approx. 5 mins. Pour in the coconut milk and water, bring to the boil. Reduce the heat, add the spinach, allow to wilt, simmer for approx. 2 mins., season with salt. Add the fish, cover and steep for approx. 5 mins. over a low heat.

To serve

Serve the fish with the sauce in deep bowls, top with Thai basil and chilli crunch. Serve with the rice.

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