- Mix together the mango, red pepper, tomatoes and onion. Add the sugar, chilli, vinegar and the lime zest and juice. Mix thoroughly and leave to stand for 30 minutes.
- Lay the plaice on a board and halve lengthways. Pile some of the salsa on the tail ends of the fillets and roll up. Secure each piece of fish with a cocktail stick and place in a steamer.
- Cover and steam the fish on a low heat for 7-10 minutes. Remove the cover, and cook uncovered for a further 3 minutes.
- Heat the rice according to the pack instructions. Serve the fish with the rice and any remaining salsa, garnished with the thyme.