I love this dish and it's great microwaved the day after too. I took a couple of suggestions from other recipes (1) poach fish in half-half milk-water and use the poaching liquor to cook the rice; (2) stir in 1 tbsp lime pickle (not chutney!) just before serving - the spicy citrus zing really lifts the flavour. I used smoked basa instead of haddock - I'm sure any yellow smoked fish would be fine.
