cambodian-style fish (my food bag)

Combine all rice ingredients (rice, water, kaffir leaves and a pinch of salt) in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for 8 minutes. Do not lift at any time during cooking. Remove kaffir leaves and fluff up grains with a fork to serve. While the rice is cooking, prepare the fish. Pat fish dry with paper towels and dust in seasoned flour to coat. Set aside on a clean dry plate. Heat oil in a large fry-pan on medium heat. Cook shallots and lemongrass until shallots are soft and starting to caramelise, about 5 minutes. Add another drizzle of oil, curry paste and 2-3 tbsp of coconut milk, and continue cooking until curry paste is fragrant, about 1 minute. Add spinach and remaining coconut milk, cover and simmer for 2-3minutes until spinach has wilted and the sauce has thickened slightly. Heat a drizzle of oil in another large fry-pan on medium heat and pan-fry fish fillets in batches, for 1-2minutes on each side or until just cooked through. Serve a piece of fish on each plate over rice and garnish with coriander and raw cucumber on the side.