Curry-Topped Black Cod with Cumin-Scented Warm Savoy Slaw

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1 cup soy-based mayonnaise, such as Vegenaise, or reduced-fat mayonnaise

2 tablespoons curry powder blend

Four 6 to 7-ounce center-cut fillets black cod or other sustainable white thick-fillet fish

Kosher salt and freshly ground pepper, or seafood seasoning, such as Old Bay

Lime wedges 

Cumin-Scented Warm Savoy Slaw, for serving, recipe follows

Coconut-Ginger Rice with Chickpeas and Chilies, for serving, recipe follows

Cumin-Scented Warm Savoy Slaw:

2 tablespoons vegetable oil

2 teaspoons cumin seeds

1 head savoy cabbage, shredded

Juice of 1 lime

Kosher salt

Coconut-Ginger Rice with Chickpeas and Chiles:

2 tablespoons butter

1 Fresno chile, sliced

One 2-inch piece ginger, grated

1 bunch scallions, whites and greens thinly sliced

2 cups chicken stock 

1 cup white rice

3/4 cup unsweetened coconut

Zest and juice of 1 lime 

1 can chickpeas, drained

1/2 cup chopped fresh cilantro