Crispy Thai Seabass

Finely chop the chilli. Peel and slice the shallots. Peel and mince the garlic. Chop the tomatoes into bite-sized pieces. Slice the lemon grass in half and bash it with the back of a knife. Slice the sugar snap peas into bite-sized pieces. Finely chop the coriander.

Heat a large non-stick pan with a drizzle of oil over a medium heat. Once hot, add the garlic, chilli (spicy!), shallots and lemongrass. Fry for 3 min. Add the tomatoes, fish sauce, tamarind, honey and coriander. Cook for 2 min. Cover, remove from the heat and set aside.

Meanwhile, using a box grater or food processor, grate or blitz the cauliflower until it resembles rice grains. Heat a saucepan over a medium heat with a drizzle of oil. Once hot, add the cauliflower with a pinch of salt and stir-fry for 5 min. Add the sugar snap peas. Cook for a final 2 min.

Pat the seabass fillets dry with kitchen paper. Coat both sides in the corn starch. Season with salt.

Heat another large non-stick pan with a generous 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 and tamarind sauce among plates. Top with the seabass.