Blackened Pollock And Corn Salsa Bowl

Add your white long grain rice to a pot with a lid with 175ml [230ml] [350ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, trim, then slice your spring onion[s] finely

Dice your tomato[es]

Cut your lime[s] in half

Drain your sweetcorn

Combine the sliced spring onion, diced tomato, drained sweetcorn and chilli flakes (can't handle the heat? Go easy!) in a bowl

Squeeze over the juice of half your lime and drizzle in 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil

Season generously with both salt and pepper – this is your corn salsa

Cut the remaining lime into 1 wedge per person

Wash the lettuce, then pat it dry with kitchen paper and roughly shred

Combine your ground smoked paprika and ground coriander on a plate with a pinch salt and pepper – this is your spice mix

Add your chopped pollock to the spice mix and give everything a good mix up so that they're fully coated – these are your spiced diced pollock

Tip: Unevenly sized diced pollock? Chop any larger ones into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat

Once hot, add the spiced diced pollock and cook for 5 min, turning once halfway (your fish is cooked once it turns opaque and flakes easily) – these are your blackened pollock bites

Tip: Don't be alarmed if the pollock bites look like they're burning, they will become 'blackened', which gives them the smoky, charred flavour you want

While the fish is cooking, combine your mayo and chipotle paste (not a fan of spice? Just add a little!) with a drizzle of olive oil and set aside – this is your spicy mayo