Keralan Style Spiced Fish Roast

While the shallot cooks, pour the coconut milk for the rice into a medium saucepan (2P: 50ml, 3P: 75ml, 4P: 100ml). Add the water (see pantry for amount). 

Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium 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).

Once the shallot has softened, pop it in a large bowl (keep the pan- you'll use it later).

Add the cider vinegar, turmeric, cracked black pepper, chilli flakes (add less if you'd prefer things milder), ginger puree, salt, sugar (see pantry for both amounts) and half the garlic to the shallot bowl.

Mix together then add the basa to the bowl. Coat the fish in the mixture using the back of a spoon to spread it over evenly. Set aside to marinate for now.

Wipe out the shallot pan. Heat the (now empty) frying pan on medium heat with a drizzle of oil. Add the mustard seeds and fry until they start to pop, 30 secs.

Add the cabbage and stir-fry, 2 mins more. Season with salt and pepper.

Add the peas and a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, stir in the remaining garlic and fry until fragrant, 1 min more. 

Transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

Pour the remaining coconut milk into the (now empty) frying pan on medium-high heat.

Carefully place the fish into the pan and bring to a gentle simmer. Spoon any leftover marinade from the bowl on top of the fish. IMPORTANT: Wash your hands and equipment after handling raw fish.

Let the fish simmer gently until fully cooked and the coconut milk has reduced to a thick sauce that coats the fish, 10-12 minutes. IMPORTANT: The fish is cooked when opaque in the middle.

Avoid moving the fish to prevent breaking it or losing the marinade. The coconut milk should naturally reduce and cling to the fish.

Baste the fish with the coconut milk a few times during cooking. Adjust the heat as needed to keep it on a gentle simmer.