Cajun-Style Blackened Fish with Veggie Rice and Mango Yoghurt

Steps

1. Prepare your veggie rice ingredients and lemon. Combine rice, stock, water, corn, lemon zest, garlic and salt and in a medium pot and bring to the boil. As soon as it boils, cover with a 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 during cooking.
2. While rice is cooking, pat fish dry with paper towels, remove any remaining scales or bones and cut any larger fillets in half. Season both sides with salt and coat in Cajun spice mix and chilli flakes (if using). Set aside.
3. Dice capsicum 1cm and roughly chop spinach, place all in a large bowl. In a small bowl, mix together yoghurt and mango coconut sauce and season to taste with salt. Leave some yoghurt plain for kids, if desired. Set aside.
4. When rice has about 8 minutes steam time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through.
5. Fluff up cooked rice and corn with a fork and add to bowl with capsicum and spinach. Stir through vinegar, lemon juice and a drizzle of olive oil. Season to taste.
6. To serve, spoon veggie rice onto plates. Top with Cajun-style blackened fish and a dollop of mango yoghurt (if using). Squeeze over a lemon wedge just before eating.