Place rice in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and rinse.
2. Make the avocado cream
Dice avocado. Combine with 1/2 lime juice and 2 tbsp water. Blend using a stick mixer or blender until smooth. Season with salt and pepper to taste.
3. Make the salsa
Chop capsicum and tomatoes. Remove corn kernels from cobs. Combine with 2 tbsp olive oil and lime juice. Season with salt and pepper to taste.
4. Cook the fish
Combine 1 tsp each of cumin and turmeric with 1 tbsp oil and coat fish. Heat 1 tbsp oil in frypan over high heat. Cook fish on both sides for 3-4 minutes, or until cooked through. Season with salt and pepper to taste.
5. Finish and plate
Divide rice between serving bowls. Flake fish and add to the rice with salsa and avocado cream. Slice chilli to garnish.
You could blend the avocado with natural yoghurt to stretch the sauce out.
No Fish option - replacement is chicken breast fillet. Dice chicken and season as per step 4. Cook for 6-8 minutes, or until cooked through.
Red rice, 300g
Green capsicum, 1
Corn cobs, 2
White fish fillets, 2 packets
Green chilli, 1
From your pantry
Oil (for cooking + olive), salt, pepper, ground cumin, ground turmeric