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Ingredients
Green basmati rice
Method
1.Make green basmati rice.
2.Cook cumin seeds in a small frying pan over medium heat, stirring, for 1 minute or until toasted lightly.
3.Pound lemon grass, coriander roots and ginger into a paste using a mortar and pestle. Add turmeric, toasted cumin seeds, palm sugar and 1 tablespoon of the fish sauce; pound until well combined.
4.Heat oil in a deep frying pan over medium heat; cook paste, stirring, for 1 minute or until fragrant. Add onion; cook, stirring, for 5 minutes or until softened. Stir in coconut milk, stock and lime juice. Bring to the boil, then reduce heat to low-medium.
5.Carefully add snapper to pan; cook, covered, for 8 minutes or until fish is just cooked through. Stir in remaining fish sauce.
6.Top snapper and sauce with chilli and reserved coriander leaves. Serve with green basmati rice and lime wedges.
Green basmati rice
7.Place rice and 1 litre (4 cups) water in a medium saucepan over high heat; bring to the boil. Reduce heat to low; cook for 12 minutes or until rice is tender. Drain well. Heat oil in same pan over medium heat; cook garlic, stirring, for 1 minute or until fragrant. Add spinach and peas; cook, stirring, for 1 minute or until spinach is wilted. Add coriander and rice; cook, stirring, until well combined. Season to taste.
You can use long-grain rice instead of basmati, if you like.
Note
