Cook the rice according to package directions.
In a large saucepan, heat the oil over medium heat. Sear the onions, garlic and ginger for 1 minute.
Add the Haiku coconut milk, fish sauce, lime zest and lemon grass. Bring to a boil.
Add the fish fillets without layering, the salt and pepper. Let simmer on medium-low for 10 to 12 minutes, just until the fish breaks apart easily with a fork.
Remove the lemon grass.
Serve the rice and fish on the plates. Top with sauce, then sprinkle coriander and sesame seeds.
Recipe developed by Pratico Pratiques