Haddock, Asian Veg & Coconut Black Rice

Preheat the oven to 200°C / gas mark 6 and boil a kettle.

Rinse the black rice and add to a saucepan with 500ml of boiling water and a pinch of sea salt. Simmer for 25-30 minutes.

Place the fish on a baking tray lined with parchment. Drizzle with 1/2 tsp of oil and season with sea salt and black pepper. Place in the oven for 15 minutes or until cooked through.

Meanwhile, peel and finely chop (or grate) the ginger and garlic. Finely chop the chilli and coriander. Slice the sugar snap peas in half length-ways. Roughly chop the baby corn and broccoli into bite-sized pieces.

In a large frying pan on a medium heat add 1/2 tsp of oil. Add the garlic, ginger and chilli (as much chilli as desired). Cook for 1 minute. Add the broccoli, baby corn, sugar snaps, tamari, half of the coriander and the juice from half of the lime. Cook for a further 5 minutes until the veg is cooked but still slightly crunchy. Stir in the coconut milk.

Add the drained rice to the pan. Stir and cook for 1-2 minutes until hot. Season with sea salt and black pepper, to taste.

To serve, spoon the coconut rice and vegetables onto two warm plates. Place the fish on top. Garnish with the remaining lime juice, coriander and sesame seeds.