Asian Pesto Fish with Rice Salad

Steps

1. Combine rice, water and a good pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
2. While rice is cooking, prepare the vegetables; remove husk and silk from corn cob and use a sharp knife to remove kernels from cob; roughly chop spinach; remove core and seeds from capsicum and finely dice; dice cucumber 1cm. Place all in a medium bowl. In a small bowl, mix all dressing ingredients together.
3. When rice is steaming prepare fish; pat dry with paper towels and remove any remaining scales or bones. Heat a drizzle of oil in a small fry-pan on high heat. Season fish with salt and cook for 1–2 minutes each side, until just cooked through. Evenly spread Asian pesto over cooked fish.
4. Fluff up rice and toss ¾ cup cooked rice with all remaining salad ingredients. Toss through half the dressing or to taste.
5. Spoon rice salad onto a plate. Top with Asian pesto fish and a squeeze of lemon juice. Drizzle over remaining dressing, if desired.