Honey-Soy Hake with Pak Choi and Coconut Jasmine Rice - Sarah Graham Food

Ingredients

• 800 g firm white sustainable fish fillets
• Salt and freshly ground black pepper
• 2 Tbsp soy sauce
• 2 Tbsp runny honey
• 2 tsp grated fresh ginger
• 2 Tbsp lime juice
• 1 red chill, de-seeded and finely chopped
• a handful of fresh coriander, roughly chopped, for serving
• 2 heads baby pak choi, roughly sliced lengthways
• 1 Tbsp olive oil
• 1-2 tsp sesame oil
• 1 Tbsp soy sauce
• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup boiling water