Cornish Whiting with Tomato, Chilli & Lime Leaf Sauce

1 Soak rice in cold water for about 30 minutes then drain in a sieve. Bring a saucepan of lightly salted water to the boil and place the rice into it, stir to the boil and simmer gently until tender, approx. 10 – 12 minutes. 2 Using the natural moisture of the whiting, press both sides of the fillet into the panko crumbs and continue to do so until you have a light covering of crumbs. 3 In a frying pan add about 60 - 80ml rapeseed oil, or olive oil, and warm up. Peel and slice the garlic finely and fry for a minute or two, until golden. Remove with a slotted spoon and place onto some absorbent paper. Retain for garnish. In the same pan, use this garlic oil to shallow fry the breadcrumbed fish fillets gently, for about 2 – 3 minutes on each side, until golden, crisp and thoroughly cooked through.. 4 Prep and cook the bok choi in some boiling salted water, or in a steamer, for 3 to 5 minutes until tender, but not overcooked. Meanwhile shred the spring onion and retain. 5 Place the sauce into a saucepan and gently warm through. 6. To serve, divide the rice onto the plates with the bok choi alongside and place the fish carefully over the top. Spoon the sauce over the fish and garnish with the golden crispy garlic slices and the shredded spring onion.