Cambodian Inspired Basa Amok Parcel

Pour the remaining coconut milk into a medium saucepan with the water for the rice (see pantry for amount). 

Stir in the rice and 1/2 tsp salt and bring to the boil. Once boiling, turn the heat down to low and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, combine the sugar for the pickle (see pantry for amount), half the juice from the lime and a pinch of salt.

Add the carrot ribbons and toss to coat. Set aside to pickle.

Lay each marinated basa fillet into a piece of foil. Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s), spooning over any remaining marinade from the bowl.

Pop the parcels onto a large baking tray. Bake on the middle shelf of your oven until cooked through, 14-16 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Add the garlic and cook for 30 secs more.

Pour in the soy sauce and honey (see pantry for amount). Toss to coat, then remove from the heat.