Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the shallot and cook until softened and golden, 5-6 mins. Season with salt and pepper.

While the shallot cooks, pour the coconut milk for the rice (2P: 50ml, 3P: 75ml, 4P: 100ml) into a medium saucepan. Add the water for the rice (see pantry for amount). 

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Once the shallot has softened, transfer to a large bowl. Set the pan aside.

Add the cider vinegar, turmeric, cracked black pepper, chilli flakes (add less if you'd prefer things milder), ginger puree, salt, sugar (see pantry for both amounts) and half the garlic to the bowl of shallot.

Mix together, then add the basa to the bowl. Coat the fish in the mixture using the back of a spoon to spread it over evenly.

Set aside to marinate for now. IMPORTANT: Wash your hands and equipment after handling raw fish.

Wipe out the (now empty) shallot pan and heat on medium heat with a drizzle of oil. Add the mustard seeds and fry until they start to pop, 30 secs.

Next, add the cabbage and stir-fry, 2 mins more. Season with salt and pepper.

Stir through the peas and a splash of water, then mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.

Once cooked, stir in the remaining garlic and fry until fragrant, 1 min more. Transfer the veg to a bowl and cover to keep warm. Wipe out the pan.

Pour the remaining coconut milk into the (now empty) frying pan on medium-high heat.

Carefully place the fish into the pan and bring to a gentle simmer. Spoon any leftover marinade from the bowl on top of the fish.

Let the fish simmer gently until fully cooked and the coconut milk has reduced to a thick sauce that coats the fish, 10-12 mins. IMPORTANT: The fish is cooked when opaque in the middle.

Avoid moving the fish to prevent breaking it or losing the marinade. The coconut milk should naturally reduce and cling to the fish.

Baste the fish with the coconut milk a few times during cooking. Adjust the heat as needed to keep it on a gentle simmer.

Fluff up the rice with a fork and share between your bowls. 

Carefully top the rice with the fish and serve the cabbage alongside.

Spoon any remaining coconut sauce from the pan over the fish to finish.