• 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 gemfish 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. 

• 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 Japanese 
curry paste, coconut milk, the soy sauce and 
the water (for the curry). Simmer, until slightly 
reduced, 2-3 minutes.
• Remove pan from heat, then flake in fish, 
stirring, to combine. Season to taste with  
salt and pepper.

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