Fragrant Fish Stir Fry
100ml light coconut milk
1 tbsp fish sauce
Juice of one lime
2 tbsps soy sauce
1 tsp chilli flakes
2 tsp acacia honey
30g per person uncooked basmati rice
30g per person cauliflower, finely chopped
1 tbsp coconut oil, melted
1 red onion, finely chopped
5-6 cloves garlic, finely chopped
1-2 inch piece ginger, sliced
1 red chilli, sliced
1 carrot, sliced
Handful mushrooms, sliced
400g white fish, broken into chunks
60g broccoli, sliced
1 red pepper, sliced into strips
To make the sauce, combine the coconut milk, fish sauce, lime juice, soy sauce, chilli flakes and honey in a bowl. Adjust these flavours to suit your taste, adding more lime juice if too sweet or salty.
Place the rice in a large saucepan of cold salted water and bring to the boil. Simmer gently until cooked then add the cauliflower. Cook for 2 minutes before draining.
Warm a wok or large frying pan over medium / high heat. Add the coconut oil followed by the onion, garlic, ginger, and chilli. Stir fry for 1-2 minutes, then add the carrot and mushrooms. Also add a quarter of the sauce. Continue stir frying for 2-3 minutes.
Add the fish, broccoli, red pepper and beansprouts plus up to half of remaining stir fry sauce.
Simmer fish and vegetables in the sauce for up to 5 minutes, until the fish is cooked. Add more of the stir fry sauce as needed, enough to just cover vegetables in sauce. Simmer for 2 minutes.
Remove from heat and serve on a bed of rice.