Jamaican Jerk Fish with Coconut Rice & 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. Prep spinach.
2. Prep fish. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss with jerk spices and a drizzle of oil and season with salt.
3. Prep salsa & jerk mayo. Add all salsa ingredients to a bowl along with a drizzle of oil and vinegar. Toss to combine and season to taste. In a small bowl, combine first measure of jerk sauce and mayo.
4. Cook fish. When rice has about 6 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium heat. Cook fish for 2-3 minutes each side (depending on thickness), until just cooked through.
5. To finish. Stir spinach through cooked rice. Prep lime for serving.
6. Serve rice with fish, salsa, jerk mayo, lime, remaining jerk sauce and chilli flakes.