Thai Yellow Fish Curry

While the rice is cooking, finely grate the ginger. Finely grate the garlic (or use a garlic press). Thinly slice the brown onion. Very thinly slice the kaffir lime leaves. TIP: The leaves are fibrous so make sure to cut them very thin. Roughly chop the Asian greens. Slice the lime into wedges. Cut the white fish fillets into 2cm pieces.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3-4 minutes or until softened. Add a drizzle more olive oil, the ginger, garlic and yellow curry paste (see ingredients list) and cook for 1-2 minutes or until fragrant. TIP: The curry paste is spicy so use a little less if you prefer your curry mild.

Add the coconut milk (see ingredients list), soy sauce, kaffir lime leaves and Asian greens to the pan and bring to a simmer.

Add the white fish to the pan and stir to combine. Cover with a lid or foil and cook for 4-5 minutes or until the fish has just cooked through. TIP: The fish is cooked through when it turns from translucent to white.