Add rice with the appropriate amount of water into a rice cooker and begin cooking. For my rice cooker 1 cup of basmati rice requires about 1 1/2 cups water. Simmer black beans over low heat
Shred your cabbage and place in a bowl. Squeeze in lime juice and add chopped cilantro and sliced red Fresno peppers. Set aside in the refrigerator
COOK THE FISH & MAKE THE BOWL
Heat a pan over medium high heat with olive oil. Pat fish dry, and sprinkle on cumin, oregano, salt and pepper. Place fish in the pan and squeeze in lemon juice. Let cook on both sides for about 3-5 minutes on each side. Chop into bite size pieces.
Spoon in about 3/4 to 1 cup of cooked rice, about two heaping spoonfuls of black beans. Top with red cabbage slaw, then fish. Optionally you can garnish with a little cilantro and cojita cheese. Enjoy!