mmm yes, bung it into the rice, then when cooked mix in green peas kedgeree style and serve with the rice (unless, of course, you happen to have black beans to hand for a more authentic carribean influence!)
If it's plain fish fillets I'd do a thai style green curry sauce and then add the fillets. It can be nice and mild for the kiddies with no chillie etc, just a creamy corainder sauce with garlic, ginger, coconut and soy sauce.
For coconut rice, measure out the coconut milk and add enough water do you have double the amount compared with rice (so if one cup of rice have two cups of liquid). Sautee some finely chopped onion in the pot you will be cooking the rice in. Once onions are cooked add the rice and the coconut-water liquid and a stock cube. Bring it to the boil then turn down the heatr and cook for 15 minutes really low heat.
Meanwhile cook some peas and steam the fish. When rice is cooked add the peas and the fish flaked up. Mix in chopped corainder or parsley if you have any. Bastardised kedgeree Easy to re-heat for later adult supper. Serve with ketchup for kids and sweet chilli sauce for adults.
Heat some oil in a wok until smoking hot. Add lots of chopped onion, spring onion, garlic and ginger and chilli if you want, quickly stir fry until onon os cooked. Add thinly sliced carrots, caugettes, peppers or any other stir-fry suitable veg you have, even if just peas.
then add the coconut milk and a mug of liquid that contains two teaspoons of cornflour mixed with two tablespoons of soy auce and filled up with cold water. Also add a stock cube. Heat all of this liquid in the wok until the cornflour has thickened and cooked, should take about five minutes. Add more salt, soy sauce to taste and a teaspoon of honey or brown sugar. Add the fish filets and cook on low heat until the fish is cooked, this shouldn;t take long. Either cut the fillets into chunks before adding or just flake them up once cooked.
Once cooked, add lots of chopped corainder and maybe a squeeze of loemn juice.