Asian Style Wallaby Fillets

4 × 150 g wallaby loin fillets
1 tsp peanut oil, plus 1 tbsp
2 tsp very fine sliced ginger
½ orange capsicum, thin strips
12 snowpeas, diagonally in thin strips
4 spring onions, diagonally in thin strips
MARINADE:--
1 tsp coriander seeds
½ tsp chilli flakes
1 tsp sweet paprika
1 tsp SIDS SALT & PEPPER
⅛ tsp ground star anise
2 cloves garlic, crushed
1 tsp grated ginger
1 tsp lemon juice
1 tsp soy sauce
SEASONED RICE:--
1½ cups jasmine or long-grain rice
2 whole star anise
2 tsp soy sauce

MARINADE: dry-roast the coriander seeds and chilli flakes until aromatic, then grind roughly in a pestle and mortar. Mix with SIDS SALT & PEPPER and the remaining marinade ingredients. Add the wallaby fillets and turn to coat, then set aside for 1 hour to steep.
Meanwhile, place the rice ingredients and 1½ cups water in a medium saucepan over high heat and bring to the boil. Immediately reduce the heat to very low, then cover and cook for 15 minutes until tender. Remove the star anise.
Heat the peanut oil in a frying pan over high heat and cook the wallaby for 1 minute, turning to seal all sides. Reduce the heat to medium. Cover and cook for a further 4 minutes, then remove from the heat and allow to rest.
Heat the extra oil in a wok over high heat, add the vegetables and stir-fry until just tender. Remove from the heat.
Cut the wallaby fillets diagonally into thin slices. Divide the rice among four warmed plates, arrange the meat slices on the rice, then tumble the vegetables over the top. Serve immediately.