Chilli-lime trout & zingy coconut rice bowl recipe

Wash the rice a few times, then tip into a small saucepan. Add the coconut milk, then zest the limes into the pan, season with a pinch of salt and add enough water to cover the rice by about 3cm. Stir, bring to a simmer, cover with a lid, turn the heat to low and cook for 10 mins. Keeping the lid on, remove from the heat and set aside to steam until you’re ready to serve.