• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, thinly slice carrot into half-moons. Trim and halve green beans. • Discard any liquid from white fish fillets packaging. Slice fish in half crossways to get 1 piece per person.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season fish on both sides with salt and pepper. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and green beans, stirring, until tender, 5-6 minutes. • Add sweet soy seasoning and remaining garlic and cook, until fragrant, 1 minute.

• Reduce heat to medium, then add katsu paste, coconut milk, the soy sauce and water (for the curry) and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then flake in white fish, stirring to combine. Season to taste.

• Divide garlic rice between bowls. • Top with golden coconut fish curry. Tear over coriander and sprinkle over crushed peanuts to garnish. Enjoy!