Makrut Lime Coconut Fish

While the rice is cooking, finely grate the ginger. Thinly slice the carrot (unpeeled) into half-moons. Trim the green beans, then slice in half. Very thinly slice the makrut lime leaves. TIP: The leaves are fibrous be sure to cut them finely. Zest the lime (see ingredients list) to get a generous pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. When the pan is hot, add the shredded coconut. Toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. When the coconut has cooled, stir through the lime zest and a pinch of salt and pepper.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and green beans and cook, tossing, until tender, 5-6 minutes. Season with a pinch of salt and pepper, then transfer to a plate and cover to keep warm. While the veggies are cooking, combine the salt (for the fish) and plain flour on a plate and season with pepper.

Add the white fish fillets to the flour mixture and turn to coat. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the fish and cook until golden and just cooked through, 2-3 minutes on each side (depending on thickness). Transfer to the plate with the veggies. TIP: The fish is cooked through when it turns from translucent to white.

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