Spiced Fish with Brown 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 fillets in half. Place in a small bowl with flour, fish spices and salt. Toss to coat.
3. Dice tomato 2cm, 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 for 1-2 minutes each side until just cooked through. Add more oil to pan as needed.
5. Whisk 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 brown rice onto each plate and top with spiced fish. Drizzle with chermoula mayonnaise and serve spinach and tomato salad on the side.