Fijian fish

1 Trim the white stalk of each silver beet leaf back to the base. Chop each leaf into 4-5 pieces. Place in a shallow preheated frying pan. Cover with a lid and steam for 4 minutes on a low heat. Splash a little extra water over leaves if they start to dry out.

2 Pour coconut milk into pan. Add water, onions and cover and simmer for 5 minutes.

3 To prepare rice, bring 3 cups water to the boil in a saucepan. Add salt and rice. Return to the boil. Stir then cover with a lid and cook on a low heat for 12 minutes.

4 Drain tomatoes and reserve juice for another use. Cut each tomato roughly in half. Cut fish in big even-sized pieces. Add tomatoes and fish to frying pan. Cover and simmer on a low heat for 5 minutes. Stir fish to ensure it is covered in liquid once while cooking.

5 While cooked fish and rice sit for a few minutes, finely chop fresh parsley and cut lemon in 4 wedges. Divide fish, silver beet and tomato mixture evenly among 4 bowls. Ladle over some sauce. Serve with rice, a sprinkle of parsley and lemon.