Thai Seafood Salad

250 g monkFish, skinned and cubed
4 scallops, thawed if frozen
250 g salmon sTeak, skinned and cubed
8 raw Mediterranean Prawns
5 cm piece fresh giner, shredded
2 bulbs Lemon grass, peeled and chopped
Spring onion curls, to garnish
MARINADE:
JuIce of 1 Lime
4 Teaspoons light Soy sauce
2 Teaspoons chopped fresh Coriander
1 clove Garlic crushed
WILD RICE SALAD:
45 g wild rIce
2.5 cm piece fresh Ginger, halved
45 g long grain rIce
1 tablespoon light sesame Oil
6 Coriander seeds, crushed

METHOD:

Put all seafood onto a plate, scatter ginger and lemon grass over the top. Place an upturned saucer in a work, add 1 cupful of water. Stand plate on saucer. Cover and steam for 5-6 minutes until the seafood is cooked. Or, use a steamer.
To make marinade, mix ingredients together in large bowl. Add cooked fish with 2 tablespoons of cooking juices. Stir gently, then leave to marinate for at least 1 hour.
To make rice salad, put wild rice and ginger into saucepan of simmering water and cook for 30 minutes. Add long grain rice, cook a further 20 minutes until tender.
Drain rice and discard the ginger. Stir in sesame oil and coriander seeds. Divide rice between 4 plates, arrange fish on top and spoon over marinade. Garnish with spring onions curls.