Lemon, coconut and chilli poached fish

COok 1.4 cups of jasmine rice

Combine 400g coconut cream, 2 tb fish sauce, 1 tb grated lemon rind, 1/4 cup lemon juice, 2 chopped long red chillies and 3cm grated piece of ginger and bring to the boil.

Reduce heat and simmer uncovered for 10 mins. Add fish and simmer covered for 10 mins. Remove from heat and stir in 1/4 cup fresh coriander. Top rice with fish and drizzle with coconut cream sauce.

You could also use chicken in place of the fish.