Jerk Fish with Coconut Rice and Pineapple Salsa

Steps

1. Cook rice Combine rice, water, coconut cream and a pinch of salt in a pot and bring to the boil. Once boiling, stir, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 10 more minutes. Do not lift lid during cooking. Roughly chop spinach.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Toss with jerk spices and a drizzle of oil and season with salt. Keep some fish plain for fussy foodies.
3. Make salsa Drain pineapple. Roughly chop pineapple, capsicum and cucumber and finely dice onion. Add all to a bowl along with mint, first measure of lime juice and a drizzle of oil and vinegar. Toss to combine and season to taste. Combine jerk sauce and mayo in a bowl and cut remaining lime into wedges.
4. Cook fish When rice has about 6 minutes remaining, heat a drizzle of oil in a large fry-pan on medium heat. Cook fish for 1-2 minutes each side (depending on thickness), until just cooked through.
5. Finish rice Stir spinach through rice.
6. Serve rice with fish, salsa and mayo. Serve with plain mayo for fussy foodies.