A super quick supper. I’m using a seabream fillet but you can use seabass if you prefer or any slim fillet of white fish. This serves 1 so double up for 2.

Finely slice half a red chilli, a small garlic clove. Put in a bowl and add 2 tsp of fish sauce, 1 tsp brown sugar, a few sprigs of chopped up coriander, half a lime (squeezed). Mix well.

Pan fry your fish over a moderate heat for about 5-6 minutes. I start with the skin side down in the pan, turn after a few minutes, drizzle a drop or 2 of the sauce over the flesh. Turn for the last couple of minutes to crisp up the skin.

Add a mixed green salad drizzled with the sauce and the crispy fish. Delicious!