My Secret Coconut Lime Fish Curry with Zingy Jasmine Rice

Ingredients

• 1 tbsp (15 ml) coconut oil
• 1 large onion, finely chopped (approx. 1 cup / 150g)
• 2 cloves garlic, minced (approx. 1 tsp / 5g)
• 1 inch (2.5 cm) ginger, peeled and finely grated (approx. 1 tbsp / 15g)
• 1 red chilli, finely chopped (deseed for less heat – optional)
• 1 red bell pepper, thinly sliced (approx. 1 cup / 150g)
• 1 tsp (5 ml) ground coriander
• 1/2 tsp (2.5 ml) ground cumin
• 1/4 tsp (1.25 ml) turmeric powder
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup (240 ml) fish stock or chicken stock
• 2 tbsp (30 ml) fish sauce
• 1 tbsp (15 ml) lime juice, freshly squeezed
• 1 tbsp (15 ml) soy sauce (low sodium preferred)
• 1 lb (450g) firm white fish fillets (cod, haddock, or snapper), cut into 1-inch pieces
• 1/4 cup (60 ml) fresh coriander leaves, chopped (for garnish)
• 1 lime, cut into wedges (for serving)
• 1 1/2 cups (300g) jasmine rice, rinsed
• 2 1/4 cups (530 ml) water