Slice the cucumber. Peel and slice the carrots. Juice the lime into a bowl and add the cucumber and carrot slices with a pinch of salt. Set aside. Grate the cauliflower or blitz it in a food processor until it resembles rice grains. Finely chop the peanuts. Peel and grate the garlic and the ginger directly into a saucepan. 

Place the saucepan over a medium heat with the peanuts, sesame seeds, turmeric powder and chilli flakes (spicy!) along with the olive oil, honey and tamari. Cook for 4-5 min or until the mix thickens. Remove from the heat and set aside.

Heat a large non-stick pan over a medium heat with a drizzle of oil. Add the cauliflower with a pinch of salt and stir-fry for 5 min. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a second large non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

Divide the cauliflower rice among plates. Serve the seabass skin-side up with the sliced cucumbers and carrots to the side. Top with the crackle. Serve immediately.