pouched hake amok curry with forbidden rice

ingredients:

1. 350g hake
2. 400ml coconut milk
3. 2 handful of fresh coriander leaves
4. 4 lemongrass stalks
5. 2 cloves of garlic
6. 2 shallots
7. 2 kaffir lime leaves
8. 3/4 tsp fresh root ginger
9. 1/2 tsp turmeric
10. 1 1/2 tsp fish sauce
11. 1 tsp tamari
12. 1/4 tsp maple syrup
13. 1/2 tsp chilli flakes
14. 2 small star anise
15. 1 cup black rice

directions:

1. boil the kettle. 
2. pour 420ml  of water into a thick bottomed pan
3. add black rice to the water (don't rinse black rise as outer layer has antioxidants which may help lower cholesterol)
4. bring to the boil and then turn down to a simmer and cover until it absorbs the water. 
5. steam to finish once the water has been absorbed, keep the rice covered off the heat for 10 minutes.
6. core and roughly chop lemongrass stalks
7. roughly chop garlic cloves, shallots and ginger
8. place chopped lemongrass, garlic, shallots and ginger into a blender along with kaffir lime leaves, turmeric, fish sauce, tamari, maple syrup and chill flakes. 
9. add 6 tbsp of the coconut milk to the blender and blitz into a smooth paste.
10. add the rest of the coconut milk to the blender and blitz for 30 seconds.
11. pour content of the blender along with the two star anise's into a medium size pan over a medium heat and bring to a simmer.
12. simmer for 10minutes
13. dice the hake into 2.5cm cubes
14. add the hake to the sauce, cover with lid and pouch for 5 minutes
15. discard the stems from the coriander leaves
16. serve with black rice and a handful of coriander
17. enjoy