Crispy Salt & Pepper Basa Salad With Brown Rice

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Chop your fish fillet[s] into large, bite-sized pieces

Add your chopped fish to a bowl with half your cornflour and half of your gluten free soy sauce (save the rest for later!)

Give everything a good mix up so the fish is fully coated

Add the remaining cornflour to a separate bowl

Add the fish to the bowl with the remaining cornflour and give everything a good mix up until all the fish is coated

Slice your red chilli[es] finely

Trim, then slice your spring onion[s]

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a high heat

Once the pan is very hot, add the coated fish with a good grind of pepper and cook for 4 min on each side until golden, crispy and cooked through (your fish is cooked once it turns opaque and flakes easily)

Once cooked through, add the sliced spring onion, sliced chilli (can't handle the heat? Go easy!) and your ginger & garlic paste and cook for 1-2 min further or until fragrant – this is your crispy salt & pepper fish

While the fish is cooking, wash your lettuce, remove the outer leaves and set aside, then shred the inner core

Peel your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons

Cut your cucumber in half lengthways, then slice finely

Add your rice vinegar and red chilli relish to a small bowl with a drizzle of olive oil and the remaining gluten free soy sauce – this is your sweet chilli dressing

Add the cooked rice, sliced cucumber, carrot ribbons and lettuce to a large bowl with the sweet chilli dressing

Give everything a good mix up – this is your sweet chilli rice salad