2 Fish Fillets (use your preferred fish)
1 Yellow Capsicum
1 Red Capsicum
1 Sweet Capsicum
1 Stick of Celery
1 Large Brown Onion
2 cloves of garlic
2 Stalks Lemon Grass
3Tbs Vegetable Oil
100ml Sweet Chilli Sauce
Himilayan Rock Salt
Ground Black Pepper
1 1/2 Cups Rice
Wash and clean the fish and then chop fish fillets into rather chunky pieces. Cut all vegetables roughly into chunks and slice the celery. Cut limes into quarters.
Dice Garlic, and finely chop the lemon grass. Prepare a pot of water on the stove and make rice (use white, brown, wholemeal, which ever you prefer). Put diced lemon grass into rice as it cooks, this will infuse a nice flavour into your rice.
In a pan, put 3 Tbs of vegetable oil, and bring up to temperature. Add the diced garlic, onion, and lightly fry, then add the fish fillet chunks and allow them to cook through.
Add the capsicums all together with the celery and all the lime quarters (except 2), pan fry, add the sweet chilli sauce, continuing to move the vegetables around the pan. Season with salt and pepper. You can add a splash of white wine if you wish.
Plate the rice, and then add the Fish and vegetables on top. I leave an extra lime wedge on the side of the plate to garnish or squeeze to personal taste.