Preheat your oven to 180°C (350°F).

In a pot, bring water to a boil and add the rice. Cook according to package instructions. Once done, drain and set it aside.

Chop your chosen vegetables into small pieces.

In a frying pan, heat some olive oil over medium heat. Add minced garlic and ginger, stirring for about one minute until fragrant.

Add the chopped vegetables into the frying pan, stirring them for about 5–7 minutes until they are tender but still bright in color.

In a mixing bowl, combine coconut milk, lime juice, soy sauce, salt, and pepper. Stir well to mix the flavors together.

In your baking dish, lay the fish fillets in a single layer. Pour the coconut sauce over the fish evenly.

Once the vegetables are cooked, place them around the fish in the baking dish. Make sure they are well-distributed.

Put the baking dish into the preheated oven. Bake for about 20-25 minutes, or until the fish is cooked through and flaky.

Once baked, remove the dish from the oven and let it cool for a few minutes.

To serve, place a generous scoop of rice on a plate and top it with the baked fish and vegetables. Drizzle any remaining coconut sauce from the baking dish over the top for extra flavor. Garnish with fresh herbs.