Wash and rinse your rice in a saucepan. Add the veg bouillon and cook the rice as per instructions. Add your turmeric here of you like. Wash or peel carrots and cut into circle slices, half moons or thin sticks (which do you prefer?). With 12 minutes to go to the end of the rice cooking, add the carrots to the top of the rice.To remove the skin from the fish, use a sharp knife and start at the tail end to cut down to skin, slice along between the skin and the fillet, the knife blade at an angle, lifting tail end as you go. With five minutes to go, cut chucks of fish and gently push them by hand into the top surface of the cooking rice. Ensure there is enough moisture in the pot to cook/steam for another five minutes without burning. Scatter in the peas on top, cover with a lid, and cook for another five minutes.The key to serving a nice-looking dish is to use a flat ladle and lift each spoonful out so it carries a mound of rice and some perfectly cooked puffy fresh fish on top. Use the carrots for decoration. Do not make a mess of the plate; don’t under-estimate how much we eat with our eyes!