Paupiette of Sea Bass

• 250g Tilda Original Pure Basmati Rice
• 1 large onion, finely diced
• 3 garlic cloves, finely diced
• 150g mushrooms, botton, sliced
• butter, to sauté
• ¼ tsp tumeric
• ¼ tsp cumin
• ½ litre fish stock
• 250g creamed coconut
• 250g ground almonds
• 100g flaked almonds
• 1 red chilli, de-seeded and finely chopped
• 250g crayfish, rinsed and drained
• 10 fillets of sea bass, scaled and pin boned
• chive stems, blanched
• 2 large courgettes, cut lengthways into ribbons
• 2 large carrots, cut lengthways into ribbons
• lemon juice, to serve

Spinach leaves, butter and nutmeg, for garnish

• Spinach leaves, butter and nutmeg, for garnish