Preheat oven to 350 degrees F. and line a baking sheet with parchment paper.
Rinse the rice in a fine mesh strainer under cool water to remove any dust or debris. Place in a small saucepan with coconut milk, filtered water and a pinch of sea salt. Bring to a boil, cover and reduce heat to low. Simmer for 40 minutes. Turn off heat and let sit covered for 5 minutes to prevent sticking.
In the meantime, heat a large skillet over medium heat with 1 Tablespoon olive oil. Once warm, and add red onions, leeks and a pinch of sea salt. Sauté for 3 – 4 minutes stirring constantly. Next add sliced mushrooms, another pinch of sea salt and sauté for 3 – 4 minutes more. Finally add frozen peas, give it a quick stir and cover with a fitted lid. Let cook for about 3 – 4 minutes to heat the peas.
Add this mixture to a large mixing bowl. Once the rice is finished cooking add into the same mixing bowl and stir to combine. I like to use a fork for this and fluff at the same time. Taste for seasoning.
*Cooking time will vary depending on the size of your fish.