This dish reminds me of a camping trip we went on some years back where some random folk in a bunch of 4WDs pulled over near us for a breakfast stop. They delivered us a plate full of the most amazing fresh food for which we were very grateful and made short work of. It turned out that one of them was a chef and right there was my introduction to the wonder of wild rice. I love the nutty flavour and texture of wild rice. At the moment I am also loving red South Australian snapper. It has a particular sweetness to it and makes an amazing table fish. In this instance I lightly scored the skin, drizzled with olive oil, lemon juice, salt and pepper and baked in a foil envelope in the oven on about 180º for 20 minutes. I served it on top of wild rice topped with mango salsa

Mango salsa

1 mango sliced into cubes
1/2 spanish onion finely diced
small handful of freshly torn mint
juice of 1 fresh lime

Mix ingredients together and serve. Coriander would also go well instead of mint.