NZ Mild 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 so make sure to cut them very thin. Zest the lime to get a generous pinch, then slice into wedges. Heat a large frying pan over a medium-high heat. Once hot, add the shredded coconut. Toast, tossing occasionally, for 2-3 minutes, or until golden. Transfer to a small bowl and allow to cool. Once 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 the 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 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 for 2-3 minutes on each side (depending on thickness) or until golden and just cooked through. TIP: The fish is cooked through when it turns from translucent to white.

While the fish is cooking, add the coconut milk, ginger, makrut lime leaves, brown sugar and soy sauce to a small saucepan over a medium-high heat. Cook, stirring occasionally, until the sauce has heated through and the ginger has lost its raw flavour, 4-5 minutes.