Mexican rice, corn and fish salad with coriander and lime

Brown rice gives this salad a wonderful texture - no stickiness in this one!

Ingredients

2 Tbsp	Vegetable oil
1	Shallot, finely chopped
2 cloves	Garlic, finely chopped
1 cup	Long grain brown jasmine rice, washed and drained
1 can	Chopped tomatoes, 400g, drained
1 ½ cups	Vegetable stock
4	Corn cobs, husks and silks removed
2	Large ripe tomatoes, cored and cut into chunks
1	Red onion, small, finely sliced
1	Green chilli, deseeded and finely chopped
2 Tbsp	Fresh coriander, chopped
1 Tbsp	Fresh oregano, chopped
2 Tbsp	Extra virgin olive oil
2 Tbsp	Lime juice
1 tsp	Cumin seeds, toasted and ground
4	White-fleshed fish fillets, medium or firm-textured such as gurnard, tarakihi, snapper or hapuku

Directions

1. Place 1 tbsp of the vegetable oil into a medium-sized heavy-based saucepan with a tight-fitting lid.
2. Add the shallot and garlic and cook over a medium heat for 1 minute. Add the rice and stir until all the grains are coated with oil, then add the tinned tomatoes and stock.
3. Bring to the boil, then reduce the heat to a simmer. Cover and cook for 20 minutes or check on the rice packet for specific cooking times - some varieties of brown rice take 45 minutes to cook.
4. Remove the saucepan from the heat and fluff the rice up with a fork. Replace the lid and leave to stand for 10 minutes.
5. Preheat a barbecue grill or ridged grill pan. Rub the corn cobs with the remaining 1 Tbsp of oil and sprinkle with salt and pepper.
6. Place on the hot grill and cook for 10-15 minutes, turning regularly.
7. Cut the corn kernels off the cobs and place in a large bowl. Add the fresh tomatoes, red onion, chilli, chopped herbs, olive oil, lime juice and cumin. Toss gently to combine.
8. Add the cooked rice, toss and season to taste. Cover and refrigerate for at least 2 hours to allow the flavours to develop.
9. To serve, heat a dash of oil in a hot large frying pan, place in the fish fillets and cook for about 3-4 minutes, turning once.
10. Cooking time will depend on the thickness of the fillets. Allow the fish fillets to cool a little, then break into bite-sized pieces.
11. Remove the rice from the refrigerator. Place half of the fish pieces in the bottom of a shallow serving bowl and lay the rice over the top.
12. Place the remaining fish pieces on the top. Use a fork to bring some of the rice up over the fish pieces.