1) Rinse the rice. Combine the rice and water in a saucepan.

2) Bring to a boil, then reduce heat to low, add all of your herbs, pepper, and ½ tsp salt, and mix well to combine. Cover and cook undisturbed for 45 minutes. Uncover and check to see if all the water has been absorbed; a little water on the very bottom is fine, but if there’s more than a tablespoon, drain off the excess. At this point, the rice should also be chewy and tender, and no longer crunchy. If it’s still crunchy, add a little more water (if needed) and continue cooking. Let the rice sit 10 to 15 minutes. This last step prevents the rice from becoming overly sticky and helps it lose that wet, “just-steamed” texture.

3) In a skillet, warm the coconut oil over medium/high heat. Combine tapioca starch, salt, pepper, and turmeric in a shallow pan. Dredge the fish filets in the tapioca starch mixture, one at a time, shaking off any excess starch. Add the filets to the skillet, cook for 3 minutes, carefully flip the fish, then continue to cook until the fish is done, about 3 more minutes depending on the thickness of the fillets.