Asian flavours come together to make Thursday night's quick-and-easy rice bake.

Direction

1. Preheat oven to 200°C. Place the coconut cream in a large frying pan over medium-low heat. Add broccolini, rice, shallot, coriander and fish sauce.
2. Stir to combine. Cook, stirring often, for 3 minutes. Remove from heat. 2 Stir in the fish. Transfer to a 2L (8-cup) capacity ovenproof dish.
3. Combine breadcrumbs and lemon rind in a small bowl. Sprinkle over the fish mixture. Bake, covering with foil if necessary to prevent overbrowning, for 20-25 minutes or until breadcrumbs are golden. Serve with mixed salad leaves.