A light and delicious Southeast Asian lunch.
For the fish
1- Cut white fish in very small cubes. Marinate during at least one hour in the fridge with crushed garlic, grated fresh ginger root, mint leaves, soya sauce and sesame oil.
2- To cook, place it in a pan and add a teaspoon of sesame seeds. Cook for about five minutes on a high flame stirring constantly.
For the rice
1- Bring one and half cup of coconut milk (200ml) plus half a cup of water to a boil. When it is boiling, add a bit of salt, one cup of Jasmin rice previously washed and a handful of raisins.
2- Let it cook for 20 minutes (or 25 minutes if you are in altitude like San Miguel or Mexico City). When it is done, let it air a little bit by fluffing it with a fork.
To serve, place the fish on the rice and set some fresh cucumbers on the side, along with some hot chili peppers.