Preheat the oven to 180C.
Melt the coconut oil for a few minutes on the hob in a heavy oven proof casserole dish, along with the garam masala. Pour in the rice to coat.
Add the bay leaf, lemon zest, chilli, ginger along with some salt and pepper.
Pour in the stock and bring to a simmer then lay the fish on top. Replace the lid and cook in the oven for 15-20 minutes.
Remove from the oven and allow to sit for 5-7 minutes.
Take off the lid and remove the skin from the fish. Add in the grated egg and chopped spring onions.
Break up the fish using 2 forks then cover the mix with a tea towel and replace the lid, leaving for a further 5 minutes to remove the steam.
Remove the bay leaf, lightly mix and serve with sliced lemons.
Nutritional Information per serving:
Calories: 334 / Protein: 27g / Carbohydrates: 34g / Fat: 10g / Fibre: 2g