Mahi-mahi poached in coconut milk and lemon grass

Cook the rice according to package directions. 

In a large saucepan, heat the oil over medium heat. Sear the onions, garlic and ginger for 1 minute. 

Add the Haiku coconut milk, fish sauce, lime zest and lemon grass. Bring to a boil. 

Add the fish fillets without layering, the salt and pepper. Let simmer on medium-low for 10 to 12 minutes, just until the fish breaks apart easily with a fork. 

Remove the lemon grass. 

Serve the rice and fish on the plates. Top with sauce, then sprinkle coriander and sesame seeds.