Spanish Fish with Sweetcorn Salsa and Spiced Rice

Steps

1. Bring a full kettle to the boil. Preheat BBQ hot plate to high (if using). Heat a drizzle of oil in a medium pot on medium heat and toast rice spices for about 2 minutes, until fragrant.
2. Add rice, water and salt to 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 during cooking.
3. While rice cooks, remove kernels from corn cob and place in a heat-proof bowl. Cover with boiling water and soak for about 5 minutes, until bright and tender. Drain and rinse under cold water.
4. Pat fish dry and remove any remaining scales and bones. Cut into 5cm pieces and toss in a shallow bowl with Spanish spice blend and salt. Season with pepper. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish, in batches, for 1-2 minutes each side, until just cooked through.
5. While fish cooks, dice cucumber and tomato 1cm and toss in a medium bowl with cooked corn and all remaining sweetcorn salsa ingredients. Season to taste and set aside. Mix together second measure of basil and mayonnaise in a small bowl.
6. To serve, spread basil mayonnaise onto plates and place ¾ cup cooked rice on each. Top with Spanish fish and sweetcorn salsa.