Rice: Combine the rice, water and stock powder in a saucepan. Bring to a boil then cover and reduce the heat to low. Simmer for 15 minutes or until rice is tender and water has been absorbed. Set aside.
Tomato Sauce: Meanwhile in a large saucepan bring about 5cm of water to a boil. Add chillies and cook for 5 minutes then add the tomatoes. Boil for 5 more minutes. Remove the tomatoes with a slotted spoon and transfer to a blender.
Add to the blender the clove of garlic, salt and 1 or 2 jalapenos. Puree until liquid then taste and blend in more jalapeno as desired. Set aside.
Fish: Heat the oil in a large frypan over medium heat. Add the onions and clove of garlic; cook and stir until fragrant.
Add the fish fillets and cook for about 2 minutes per side. Pour in the tomato sauce and mix in the coriander and lime juice. Simmer for a few minutes or place under a grill until fish flakes easily with a fork.
To Serve: Serve fish immediately on a bed of rice. Spoon sauce over the top. Enjoy with your favourite ice cold beverage.