Dry the cod and salt
Add the light coconut milk, red curry paste, spring onions, honey, stock cube, fish sauce and soy sauce to a blender and blitz until smooth
Julienne the carrot and courgette, or peel into ribbons
Add the rice to a wide pan, top with the veg, then place the cod on top
Pour the sauce over the cod and vegetables
Put the lid on and simmer gently for 8-10 minutes, until the cod is cooked through and flakes easily
Serve with a squeeze of lime and a drizzle of crispy chilli oil
