This Valentine's Day, why not cook up a romantic dinner at home instead of eating out?

• 150 g basmati rice
• 165mL coconut milk
• 1 nectarine or 1/2 mango
• 1 red capsicum
• 1 Lebanese cucumber
• 1/2 small red onion
• 2 bulbs of Asian greens (we used pak choi)
• 1-2 kaffir lime leaves
• 1 packet of white fish fillets

• ground cumin
• oil for cooking (we used sesame)
• olive oil
• soy sauce (or tamari)

1. Place rice in a saucepan, add coconut milk, 1/4 tsp salt and 1 cup water. Cover with a lid, cook on the lowest heat for 10-12 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Dice nectarine/mango, capsicum and cucumber. Finely chop red onion. Toss together with 1/2 tbsp olive oil.
3. Quarter (or halve) the Asian green bulbs lengthways. Heat frypan over medium-high heat with 1/2 tbsp oil (see notes). Cook for 2-3 minutes until charred and tender. Season with soy sauce. Remove to plate and reserve pan.
4. Thinly slice lime leaves (see notes). Combine with 1/2 tsp cumin, 1/2 tbsp oil and 1/2 tbsp soy sauce. Rub all over fish fillets. Reheat frypan over medium-high heat. Cook fish for 3-4 minutes each side or until cooked through.
5. Divide rice, greens and fish among plates. Top with salsa.

Notes:

• When slicing the lime leaves, remove the stem first. Roll the leaves into a cigar shape and finely slice.
• You can add 1 crushed garlic clove when frying the Asian greens if desired.