2 fillets of white fish, flesh and bones removed

Juice of ½ lemon 

1 tbsp of extra virgin olive oil
1 tsp of gluten-free soy sauce or tamari 

1 tsp of chinese cooking wine or sake 

1 tsp of sesame oil

1 small piece of fresh ginger, finely chopped

1 clove of fresh garlic, finely chopped 

1 tsp of honey 

1 cup of jasmine rice, uncooked and rinsed

Half a can of light coconut milk

1 bunch of Baby Broccolini

1 bunch of Bok Choy, washed

Salt and pepper to taste

To serve - optional: 

Coriander

Chilli Flakes 

Fresh Lemon

1. Preheat the oven to 180 degrees fan forced

2. Place the fish fillets onto a small, lined baking dish and drizzle with olive oil, lemon juice and salt & pepper. Place into the oven for 15 minutes or until the fish appears to be cooked through

3. In the meantime, prepare the coconut rice by combining the rice, coconut milk and water in a medium sized saucepan. Bring to the boil and then immediately turn down the heat. Place a lid onto the saucepan and allow the rice to cook for 20 minutes. Remove the lid and cook for an additional 5 minutes. Allow the rice to sit before fluffing it up with a fork. 

4. To make the sauce, heat the sesame oil in a small saucepan over medium heat and lightly saute the ginger and garlic for 1-2 minutes or until fragrant. Add the soy, cooking wine & honey and allow to simmer

5. Cook the greens in a medium sized fry-pan with an extra touch of sesame oil or olive oil