Cajun-Style Blackened Fish

Steps

1. Bring a medium pot of salted water to the boil. Combine rice, stock, lemon zest, garlic and salt in a small pot and bring to the boil. As soon as it boils, cover with a 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 during cooking.
2. 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. Set aside.
3. Peel corn and remove kernels from cob. Cook corn and peas in pot of boiling water for 2-3 minutes, until tender. Drain well.
4. Dice capsicum 1cm and roughly chop spinach and herbs. Place all in a large bowl.
5. In a small bowl, mix together yoghurt and mango coconut sauce and season to taste with salt. Set aside.
6. When rice has about 5 minutes steam time remaining, heat half the oil in a large (preferably non-stick) fry-pan on medium-high heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through. Use remaining oil for second batch.
7. Fluff up cooked rice with a fork and add to bowl with veggies, corn and peas. Stir through vinegar and lemon juice. Season to taste.
8. TO SERVE spoon veggie-packed rice onto plates. Top with Cajun-style blackened fish and a dollop of mango yoghurt. Squeeze over a lemon wedge just before eating.