NZ Caribbean Jerk Fish

While the rice is cooking, reserve the pineapple juice, then drain and roughly chop the pineapple slices. Finely chop the tomato. Roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves.

Heat a large frying pan over a high heat. Add the pineapple and cook until lightly charred, 4-5 minutes. Transfer to a medium bowl and allow to cool a little. Add the tomato, mint, white wine vinegar and 1 tbs of the reserved pineapple juice. Season to taste with salt and pepper, mix well and set aside.

Slice the white fish fillets into 2cm strips. Combine the mild Caribbean jerk seasoning and flour on a plate. Press each fish strip into the flour mixture. Gently turn and repeat to coat the other side.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add 1/2 the fish strips to the pan and cook until just cooked through, 2-3 minutes each side. TIP: White fish is cooked through when the centre turns from translucent to white.