Thai-spiced fish with mango coriander sambal

1. To make sambal, combine all ingredients in a medium bowl. Cover and set aside in fridge.  
2. Heat half the oil in a medium saucepan over a medium heat. Add ginger, garlic and turmeric. Cook, stirring, for 1 minute, until fragrant. Stir in rice and 1¼ cups water. Bring to the boil. Reduce heat to low. Cover and simmer for 12-15 minutes, until water is absorbed. Remove from heat. Stir in spinach. Stand covered for 10 minutes. 
3. Combine curry paste and remaining oil on a large plate. Add fish and rub with curry mixture to coat.  
4. Transfer fish to a baking paper-lined baking tray. Bake in 220C preheated oven (fan-forced) for 15 minutes or until fish flakes easily when tested with a fork. 
5. Serve fish with rice and sambal.  

Tips  

• Check curry paste labels and choose the brand lowest in sodium. Replace panang paste with red or yellow curry paste, if preferred. 
• Any variety of white fish is suitable for this recipe  
• Swap in basil or mint to replace coriander, if preferred.