Mexican Fish with Tomato Salsa and Feta

Steps

1. Combine rice, Mexican spices, water and a pinch of salt in a 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.
2. While rice cooks, finely dice tomatoes, capsicum, cucumber and red onion. Thinly slice spring onions and toss all tomato salsa ingredients together in a shallow bowl with a drizzle of olive oil. Season to taste with salt and pepper. Set aside
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut into 3-4cm pieces and toss in a shallow bowl with flour, Mexican spices, salt and season with pepper
4. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish, in batches, for about 1 minute each side (depending on thickness), until just cooked through. Set aside, covered, to keep warm.
5. While fish cooks, whisk together feta, hot water, vinegar and oil. Season to taste with pepper and set aside. When rice has finished steaming, fluff up grains with a fork and fold through spinach.
6. divide jasmine rice between bowls and top with Mexican fish and tomato salsa. Dollop over feta dressing.