Step 1

Combine the cumin, turmeric, ginger, garlic, salt and pepper in a small bowl. Add 2 tablespoons of lime juice and mix well.

Step 2

Spread the turmeric mixture over both sides of each fish fillet and place in a shallow glass or ceramic dish. Cover and place in the fridge for 10 minutes to marinate (or longer if time permits).

Step 3

Cook the rice, following the packet directions for the absorption method, until tender.

Step 4

Meanwhile, brush a barbecue plate or large frying pan with the oil and preheat on medium-high. Add fish, skin-side up, and drizzle with the remaining lime juice. Cook for 4-5 minutes each side or until the fish flakes when tested with a fork.

Step 5

Use a fork to gently fold the lime rind and coriander through the rice. Serve immediately with the barbecued fish.