Ingredients

Step by step

1. Heat the oil in a frying pan over a medium heat. Add the garlic, half the spring onions, the ginger and three-quarters of the coriander and fry for 2 minutes until fragrant. Add the coconut milk, simmer for 2 minutes then blend with a stick blender until smooth. Stir through the zest of the lime and squeeze in half the juice. Season to taste.
2. Bring the sauce back to the boil then reduce to a gentle simmer. Add the mangetout then place the cod in the broth, cover with a lid and poach for 4-5 minutes until the fish starts to flake, while still holding its shape. Add the beansprouts and remaining spring onions, cover the pan and cook gently for 2 minutes.
3. Heat the rice according to packet instructions and divide between 2 deep bowls.
4. Carefully lift the fish and veg on top of the rice, and ladle over the coconut broth. Serve sprinkled with the remaining coriander and a wedge of lime on the side.
   Tip

   Slim it down
   To reduce the saturated fat content, use half lighter coconut milk and half stock.