Soak 1 cup of rice in a pot for 6 minutes.

While the rice is soaking, clean and prepare the fish. Cut it in half butterfly-style.

Prepare the marinade for the fish: In a bowl, mix the soy sauce, Worcestershire sauce, lime juice, mayonnaise, and shrimp bouillon powder. Add the marinade to the fish and let it rest for a few minutes.

To cook the rice, drain it and let it sit while you melt 1 tablespoon of butter in a pot. Add the rice, corn kernels, 1 cup of water (about 240 ml), and 1 tablespoon of chicken bouillon powder. Cook over low heat for 20 minutes.

While the rice is cooking, grill the fish over charcoal. Prepare the grill ahead of time. Cook the fish for 15 minutes on the skin side, then for 5 minutes on the marinated side.

While the rice and fish are cooking, prepare the salad: In a bowl, chop the onion, tomatoes, jalapeño, cilantro, and mango. Add the lime juice and mix all the ingredients together. Add salt at the end and set aside.

Check if the fish is cooked through, then serve. Enjoy!