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Pre-heat the oven to 190C
Dice all the veg and rinse the rice thoroughly
Fry the shallot, lemongrass and courgette in an ovenproof dish for 4-5 minutes
Add the garlic and ginger and fry for a further minute or two
Add in the rinsed rice and mix well
Blitz or whisk the coconut milk and stock together and pour over the rice and stir
Bring to a gentle simmer
Cover the fish with sesame seeds and salt
Once the rice mix is simmering, add the fish on top, clamp on the lid and pop in the oven for 12 minutes
Roughly chop the spinach and slice the spring onion and limes
Remove the pot from the oven and leave to stand with the lid on for 5-7 minutes
Remove the lid and gently lift the fish out and cover with foil
Stir the spinach through the rice so it gently wilts
Pop the fish back on top and dress with crispy chilli oil, lime juice and spring onion