Grilled fish with coconut rice & salsa

1. Place rice in a saucepan, add coconut milk and 2 1/3 cups of water. Cover with a lid, cook on the lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Dice tomatoes and capsicum. Chop coriander. Combine in a bowl with lime zest and 1/2 the juice (wedge remaining).

3. Trim Asian greens. Cook in a pan over medium-high heat with 1/2 tbsp oil and 1 crushed garlic clove for 2-3 minutes. Remove and reserve pan.

4. Coat fish with 2 tbsp fish sauce and 1 tbsp oil. Cook in pan over medium-high heat for 3-4 minutes on each side, or until cooked through. Season with pepper.

5. Divide rice, greens and fish among plates. Top with salsa and serve with lime wedges.

Notes:
You can also use soy sauce instead of fish sauce.

No Fish option - replacement is chicken breast fillet 
Slice fillet into tenderloins. Cook for 4-5 minutes on each side, or until cooked through.

basmati rice 300g
coconut milk 400ml

tomatoes 2
red capsicum 1
coriander 1/3 bunch
lime 1

Asian greens 1 bunch

white fish fillets 2 packets

From your pantry:
oil (for cooking), pepper, fish sauce, garlic (1 clove)