Wash rice under running water. Peel onions and garlic, peel ginger, dice everything finely.
Sauté in a pot with the rice in 1 tablespoon butter until translucent. Add salt, broth and coconut milk. Cook rice according to package instructions until al dente. Meanwhile, heat oven to 200 °C top/bottom heat. Peel carrots.
Clean and wash bell peppers, snow peas and spring onions.
Divide vegetables into bite-sized pieces. Fold vegetables with egg yolks into rice and season with curry, soy sauce and pepper. Put the mixture into a greased gratin dish. Rinse fish, pat dry, season with juice, salt and pepper.
Press lightly into rice mixture.
Bake gratin in hot oven at about 20 minutes.