Step 1 Dry-fry coriander seeds, cumin seeds, turmeric and pepper in a small frying pan for 2–3 minutes, or until fragrant. Crush spices with a mortar and pestle, then transfer to a small food processor; add garlic, chillies and ginger, then blend to form a spice paste.
Step 2 Heat half the rice bran oil in a large, deep frying pan set over medium–high heat. Add pieces of fish and cook for 1 minute per side, or until browned, then remove from pan and set aside.
Step 3 Heat remaining rice bran oil in the same frying pan. Add onions and cook, stirring, for 5 minutes, or until soft. Add spice paste and stir for 1 minute, or until fragrant.
Step 4 Add stock, lime leaves, lemon juice and fish sauce to frying pan with ½ cup water; bring to the boil. Return fish to pan. Reduce heat and simmer for 5 minutes, or until fish cooks through.
Step 5 Meanwhile, cook broccoli and peas in a medium saucepan of boiling water for 2 minutes, or until tender, yet crisp; drain.
Step 6 Top rice with fish and broth; garnish with coriander and serve with broccoli, peas and spinach.