Coconut Fish & Makrut Lime Sauce

While the rice is cooking, finely grate the ginger. Finely chop the garlic. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Very thinly slice the makrut lime leaves. TIP: The makrut lime leaves are fibrous so make sure to slice them very thinly.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, tossing, until softened, 5-6 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper, then transfer to a plate and cover to keep warm.

Combine the salt and plain flour on a plate, then season with pepper. Add the white fish fillets and turn to coat in the seasoned flour. Wipe out the frying pan with paper towel and return to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the fish until golden and just cooked through, 3-4 minutes on each side (depending on thickness). TIP: The fish is cooked through when it turns from translucent to white.

While the fish is cooking, heat a small saucepan over a medium-high heat. Add the coconut milk, ginger, garlic, makrut lime, brown sugar and soy sauce and cook, stirring occasionally, until fragrant and heated through, 4-5 minutes.