Green Curry Fish Fillets

While the rice is cooking, combine the Thai green curry paste (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper in a medium bowl. TIP: If you're sensitive to heat, add less of the curry paste! Add the white fish fillets and gently toss to coat.

Cut the broccoli into 2cm florets, then roughly chop the stalk. Slice the carrot (unpeeled) into 0.5cm half-moons.

In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar. Set aside.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and carrot and a dash of water and cook, tossing, for 5-6 minutes or until just tender. Season with salt and pepper, transfer to a plate and cover to keep warm. Add another drizzle of olive oil to the pan and return to a medium-high heat. Add the white fish fillets and cook for 2-3 minutes each side or until just cooked through. TIP: The fish is cooked through when it is white in the centre. TIP: Cook times may vary depending on the size of the fillet.