Tilapia, turbot or brill all work really well.
- Yield: 2 Servings
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
- 120 g brown rice
- 1 tablespoon olive oil
- ½ small onion, finely diced
- 4 teaspoons yellow curry paste
- ½ medium green pepper, seeds removed and sliced
- 15 green beans, trimmed and sliced
- 350 ml reduced-salt vegetable stock
- ½ cup (125 ml) light coconut milk
- 1 teaspoon fish sauce
- Lime juice, to taste
- 250 g white fish fillet, cut into 3 cm cubes
- 1 large handful baby spinach leaves
- Sea salt and ground black pepper, to taste
- 1 spring onion, sliced
How to Make It
- Place the rice and 300 ml of water in a small saucepan over high heat and bring to the boil, stirring occasionally. Cover and reduce the heat to medium-low. Simmer for 20–25 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and cook for 2–3 minutes or until soft, stirring occasionally.
- Add the curry paste and cook for 1–2 minutes or until fragrant, stirring occasionally.
- Add the green pepper and beans and stir to coat in the paste. Cook for 2–3 minutes, stirring occasionally.
- Stir in the vegetable stock and bring to the boil. Reduce the heat to medium-low then stir in the coconut milk, fish sauce and lime juice.
- Add the fish and stir gently to combine. Simmer for 10–15 minutes or until the fish is cooked through. In the last 5 minutes, add the spinach and stir gently to combine. Season with salt and pepper, if desired.
- To serve, place the rice in two bowls and top with the fish curry. Sprinkle over the spring onion.