Crispy Miso Basa Burger With Wasabi Peas

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 20-25 min or until golden and crisp

Meanwhile, boil a kettle

Pat the basa fillets dry with kitchen paper

Add the basa fillets to a plate and use the back of a spoon to spread the miso paste over both sides of the fish until evenly coated

Then season with salt and pepper – this is your miso basa

Sprinkle the cornflour all over the miso basa and rub it into both sides of the fish until fully coated

Tip: Coat the fish in the cornflour one side at a time to avoid stickiness!

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to cover the base of the pan) over a medium-high heat

Once hot, add the coated miso basa and cook for 8-9 min, turning once halfway until golden, crisp and cooked through – this is your crispy miso basa

Tip: Your fish is cooked when it turns opaque and flakes easily

While the fish is cooking, add the peas to a pot and cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 1 min or until they're warmed through

Once cooked, drain and return to the pot with a pinch of salt

Once the chips are almost cooked, slice the brioche buns in half

Add the brioche halves to a baking tray, cut side up, and put the tray in the oven for 4-5 min or until warmed through

Return the drained peas to a low heat with a knob of butter

Once melted, remove from the heat and stir in the wasabi paste

Mash the peas roughly with a potato masher until lightly crushed – these are your wasabi peas

Once the chips are golden and crisp, remove the tray from the oven and sprinkle over the shichimi togarashi

Carefully mix everything together – these are your togarashi chips