Cook rice as you normally would and keep warm.
Zest the lime and grate the garlic.
Heat a drizzle of oil and fry fable with flour until browned. Shred them apart with forks.
Add the chipotle paste, paprika, coriander, garlic and tomato puree. Cook for 1 minute.
Dissolve stock powder in 150ml boiled water. Add stock to the pan and bring to the boil, reduce and cover for 10 minutes.
Stir through half the lime zest.
Slice spring onion, grate carrot & cabbage. Add the juice from half your lime, mayo and salt & pepper. Mix everything together.
Finely dice the tomatoes, add to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and salt & pepper.
Serve the mushrooms with rice, salsa and slaw.