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Trim and thinly slice the spring onions, separating the whites from the greens. Poke a few holes in one of the chillies, then slice the rest. Pick the coriander leaves and thinly slice the stems.
Place a saucepan over a medium-high heat with a drizzle of olive oil. Once hot, add the spring onion whites and the whole chilli. Cook, stirring until fragrant and softened, for 2-3 mins. Quickly add the baharat (Lebanese 7-spice) and turmeric before pouring in the stock. Let it come to the boil, then reduce the heat to a gentle simmer.
Add the cherry tomatoes and fish. Poach for 4-10 mins until fully cooked and opaque throughout (depending on the thickness of the fillet, it may take less or more time). Taste and season the broth with lemon juice, salt and pepper.
Before serving, stir the spring onion greens through. Share the rice between bowls, ladle over the broth and top with the tomatoes and fish. Garnish with coriander leaves.