Roast bream with sambal and coconut rice

Serves 4 Preheat oven to 250C. For coconut rice, bring ingredients (except rice) and 1 tsp salt to the simmer in a saucepan over medium-high heat. Add rice and stir until it returns to the simmer. Cover, reduce heat to very low and cook until rice is tender (15-20 minutes). Remove from heat and stand for 5 minutes.

Meanwhile, place fish on baking paper, drizzle with lime juice and fish sauce, wrap in baking paper and then wrap in foil, enclosing completely. Roast until cooked through (15-20 minutes).

Meanwhile, for sambal bajak, process chilli, onion and garlic in a small food processor until finely chopped. Transfer to a frying pan with oil and stir continuously over medium heat until fragrant (4-5 minutes). Add remaining ingredients and stir occasionally until mixture deepens in colour (5-10 minutes). Serve with fish and rice, scattered with spring onion, fried shallot and lime wedges.