NZ Vietnamese Lemongrass Fish

Whilst the rice is cooking, roughly chop the Asian greens. Thinly slice the carrot (unpeeled) into matchsticks (or half-moons if you prefer). Pick and roughly chop the mint leaves. Thinly slice the long green chilli (if using). Finely chop lemongrass. Slice the lime (see ingredients list) into wedges. Finely grate the ginger. In a medium bowl combine the soy sauce, brown sugar, ginger, the water, remaining garlic and a generous squeeze of lime juice.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot and cook until just tender, 3-4 minutes. Add the Asian greens and cook until wilted, 1-2 minutes. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil over a medium-high heat. Season the white fish fillets on both sides with a pinch of salt and pepper. Add the fish to the pan and cook until just cooked through, 2-3 minutes each side. Transfer to a plate and cover to keep warm. TIP: The fish is cooked through when the centre turns from translucent to white.

Return the frying pan to a medium heat with a drizzle of olive oil. Add the lemongrass and cook, stirring, until softened, 1 minute. Add the ginger-soy mixture and cook until fragrant and heated through, 30 seconds. Remove the pan from the heat.