Rinse the rice in a colander under running water for a minute to remove rice dust. Put it into a heavy saucepan with the tomato paste and the water and stir well. Place on a high heat until it comes to the boil, stirring twice during this time. Cover with a tight-fitting lid and turn to a very low simmer. Cook for 12 minutes before turning off the heat and removing to a warm place to continue cooking in its own heat. Leave for 15 minutes before removing the lid and serving.
Put the first seven ingredients of the fish recipe and half the sesame oil into a food processer and purée to a fine paste. Heat up a heavy saucepan and then add the remaining oil; put in the onion and fry over a high heat for 2 minutes, stirring well. Add the fish and fry for a minute until it is sealed all over. Remove the onions and fish, return the pan to a high heat and add the puréed paste. Fry for 1 minute, stirring well, then return the fish and onion to the pan. Add the coconut milk and bring to a rapid simmer; add the fish sauce and cook for at least 5 minutes until the fish is done.
To make the green sauce, simply put all its ingredients into a food processer and purée to a paste. Put the fish curry on top of the red rice, spoon the green sauce over them and serve.
© 1997 Peter Gordon. All rights reserved.