Thai-Style Sea Bass Salad

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.

Ingredients (serves 2):

2 sea bass fillets

1 head of Chinese leaf

2 carrots

1 handful fine beans

1 cucumber

1/2 red onion

Peanuts

Pomegranate seeds

Coriander

100ml light coconut milk

1 lime

1 tbsp red curry paste

Sweet chilli sauce

Fish sauce

Sesame oil

1. Chop, dice, slice and shred the Chinese leaf, carrots, beans, cucumber and red onion, and put aside in a bowl with a handful of peanuts, pomegranate seeds and coriander.

2. The dressing could't be easier, combine the coconut milk, lime and curry paste together, with a dash of sweet chilli, fish sauce and sesame oil - these provide that yummy sweet/salty/nutty kick, then dress the salad just before cooking the fish, to save it from wilting.

3. Season the fish and fry off in a hot pan until the flesh looks flakey and the skin is nice and crisp, then assemble with a big handful of salad, scattering of pomegranate seeds and peanuts, and a drizzle of the remaining dressing over the top.