Method

1. Brush one side of the fish fillets with curry paste. Add the olive oil to a frying pan and cook the fish fillets, brushed-side down, for 8-10 minutes until it becomes a little crispy. Turn the fish fillets on the other side, add half of the chopped onion and cook for 2-4 minutes till tender and golden-brown in color.

2. Add the coconut milk, a tablespoon of curry paste, half of the coriander, half of the pepper and half of the lemon juice. Bring to a boil and leave it bubbling for a minute or two until the fish fillets start to flake.

3. In another pan, add two cups of water and bring to a boil. Turn down the heat and add the rice with a teaspoon of salt and pepper. Bring to a boil then turn the heat down, cover the pan and simmer for 8-10 minutes.

4. Fluff the rice using a fork then put it in a serving plate, top it with a piece of the cooked fish and pour some of the sauce over it.

5. Garnish with the remaining spring onions, coriander, chilies and lemon juice. Serve.