Cajun-Style Blackened Fish with Green Rice and Mango Yoghurt

Steps

1. Combine rice and stock 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 15 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, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with Cajun spice mix. Set aside to marinate.
3. While fish is marinating, thinly slice bok choy leaves (discard stalk or see tip), spring onion and baby spinach and kale mix. Set aside. In a small bowl mix together all mango yoghurt ingredients and season to taste with salt and pepper. Set aside.
4. When rice has about 5 minutes steam time remaining, heat a drizzle of oil in a small, (preferably non-stick) fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
5. Fluff up rice with a fork, add all remaining green rice ingredients and toss together. Season to taste with salt and pepper.
6. TO SERVE, serve half the green rice onto a plate and top with Cajun-style blackened fish and a dollop of mango yoghurt.