If refrigerated, remove the package of rice to bring to room temperature. Preheat the oven to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. In a bowl, combine the coconut flakes, half the mayonnaise, and half the curry powder.

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and the remaining curry powder. Transfer to one side of the sheet pan, skin side down. Evenly top with the curry-coconut mixture (pressing gently to adhere). Transfer the peppers to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 15 minutes, or until the peppers are tender when pierced with a fork and the fish is browned and cooked through. Remove from the oven.

Meanwhile, in a bowl, combine the remaining mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be. Knead the package of rice for 15 seconds to separate the grains; cut or tear a 2-inch vent in the package. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Add the sautéed aromatics and a drizzle of olive oil; season with salt and pepper and stir to combine. Serve the roasted fish and peppers with the finished rice. Top the fish with the sambal mayo. Garnish the peppers with the sesame seeds. Enjoy!