Prep Ahead: You can easily mix the slaw and blitz the dressing a few hours in advance. Just keep them stored separately in the fridge so everything stays beautifully crisp, then toss them together right before serving. You can combine them ahead but the slaw will be a little softer and can get a little watery.

Air Fryer: If you want even easier clean-up, cube your white fish fillets first, toss them in the oil and spices, and pop them into the air fryer at 200C for 6–8 minutes until perfectly crispy and cooked through.

In a hurry? No shame at all in using those microwavable rice pouches, you can get coconut ones too and they would work really well and save you a step. Or use normal rice and stir through a little butter and desiccated coconut (not the sweet kind) at the end.

Protein Boost: If you want a boost of protein or don’t have Greek yoghurt on hand, swap it out for cottage cheese in the slaw dressing. If you like your dressing thicker, blitz all the ingredients except the yoghurt and just stir through the yoghurt at the end.

How to adapt for children: my children love the coconut rice and the fish, but I cant pretend they love the slaw and that's okay. I do some grated carrot and sliced red peppers for them and it still works really well as a family meal!

Mix it up: Skip the rice altogether and serve the slaw, fish and creamy mayo on some pan toasted tortillas - delish!

Fish Alternatives: This exact spice blend and crunchy slaw also work beautifully with salmon, or a handful of frozen king prawns. Just adjust the cooking time by a minute or two depending on your protein. I also love these bowls with chicken, so truly you can make it your own. Just cut the chicken into cubes, toss in the spice blend and fry until golden on the outside and cooked through.

Leftovers: The coconut rice keeps brilliantly in a sealed container in the fridge for up to 2 days. Reheat until piping hot with a tiny splash of water to loosen it back up.