Lemon, coconut, and chilli poached fish

1 1/2 cups jasmine rice
400ml coconut cream
2 tb fish sauce
1 tb grated lemon rind
1/4 cup lemon juice
2 chopped long red chillies
3cm grated piece ginger
1/4 cup fresh coriander
4 x 200g firm white fish fillets (ling, perch or blue eye)

Cook rice.

Combine coconut cream, ring, sauce, juice, chilli and giner and bring to the boil. Reduce the heat and simmer uncovered for 10 minutes. Add fish and simmer covered for 10mins. Remove from heat and stir in coriander. Top rice with fish and drizzle with coconut cream sauce.