Drunken White Salmon with Coconut Herb Rice, Spinach and Caper Sauce

Ingredients:
For the Coconut Herb Rice
30 g basmati rice, 2 g thyme, 2 g basil, 2 g oregano, 30 ml coconut milk, 5 g butter, 2 g salt, 2 g pepper
For the Caper Sauce
5 g caper, 20 ml cooking cream, 5 g oil, 20 g onion, 5 g garlic, 1 g salt, 2 g pepper
Method:

1. In a bowl, add oil, chilli paste, salt and pepper, mix it well and marinate fish in it.
2. In another pan, make steamed rice and while cooking rice, add coconut milk.
   For Serving:
3. Grill fish well from both the sides.
4. In another pan, sauté some onions and garlic. Then, add steamed rice and coconut cream if it is not added initially and then add chopped herbs.
   Sprinkle seasoning.
5. In another pan, sauté spinach with a dash of oil, onion and garlic, sprinkle seasoning.
6. Then, chop capers, sauté with onion and garlic. Add the cream and seasoning to it. You can either serve it cold or hot.