a. Begin by preparing the ingredients:

b. Finely chop the 2 stalks of lemongrass.

c. If desired, finely chop the 2 optional red chilies.

d. Dice the 1 red onion.

e. If using fresh tomatoes, peel and chop the 8 ripe tomatoes. If using canned crushed tomatoes, set them aside.

f. Have the 2 cans of coconut milk, 5 tablespoons of lemon juice, 4 tablespoons of fish sauce, 2 teaspoons of sugar, 1/2 cup of roughly chopped basil leaves, and 12 oz. of baby spinach ready.

a. Heat a large pan or pot over medium heat.

b. Add the chopped lemongrass and diced red onion to the pan.

c. Sauté them until fragrant and the onions become translucent.

a. If you opted for red chilies, add them to the pan and sauté briefly.

b. Add the chopped tomatoes (either fresh or canned) to the pan.

c. Cook until the tomatoes break down and release their juices.

a. Pour in the 2 cans of coconut milk.

b. Stir well to combine all the ingredients.

c. Bring the mixture to a gentle simmer.

a. Add the 5 tablespoons of lemon juice and 4 tablespoons of fish sauce to the pan.

b. Sprinkle in the 2 teaspoons of sugar.

c. Stir to incorporate the seasonings into the sauce.

a. Allow the sauce to simmer for about 10-15 minutes, or until it thickens slightly.

b. Taste and adjust the seasoning if necessary.

a. Gently fold in the 12 oz. of baby spinach.

b. Cook until the spinach wilts and becomes tender.

c. Stir in the 1/2 cup of roughly chopped basil leaves.

a. Serve the Fijian Fish with Tomato, Spinach, and Rice Recipe over steamed rice.