Sweet Chili Sauce and Fish

Ingredients

• 120g Brown rice
• 2 tablespoons vegetable oil
• 3 fresh and large red chilis, deseeded and finely cropped
• 90g pak choi, cut in half lengthwise
• 2 mackerel fillets (250-300g), slice into medium chunks
• 4 garlic cloves, minced
• 1 small onion, finely cropped
• 2 teaspoons palm sugar
• 1 tablespoon tamarin concentrated
• 2 teaspoons fish sauce
• ¼ cup water for the pan
• 1 large red chili, deseeded and slice
• A few coriander springs, leaves picked and roughly chopped