Spiced Fish with Jasmine Rice and Chermoula Mayo

Steps

1. Preheat BBQ hot plate to medium-high (if using). Combine rice, 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, pat fish dry and cut any larger pieces in half. Place in a shallow bowl, along with flour, fish spices and salt. Toss to coat.
3. Dice tomatoes 2cm and peel carrot into ribbons and thinly slice core. Set aside.
4. While rice steams, heat a drizzle of oil in a large fry-pan on high heat. Cook fish, in two batches, for 1-2 minutes each side until just cooked through. Add more oil to pan as needed.
5. Whisk together mustard, vinegar and oil in a large bowl. Add all remaining spinach and tomato salad ingredients, toss to combine and season to taste.
6. To serve, place ¾ cup cooked jasmine rice onto each plate and top with spiced fish. Drizzle with chermoula mayo and serve spinach and tomato salad on the side.