Jamaican Jerk Fish with Coconut Rice & Pineapple Salsa

Steps

1. Cook rice Combine rice, water measure, 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. Season with salt. Keep some fish plain for fussy foodies.
3. Make salsa Drain and roughly chop pineapple; roughly chop capsicum and cucumber; finely dice onion. Place all in a bowl along with mint, 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 fussier little foodies.