Pan-Fried Fish & Zingy Asian Ribbon Salad

Rinse the 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 15-20 min or until it's tender with a slight bite

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

While the rice is cooking, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Peel the cucumber into 'ribbons'

Top, tail and slice the radishes as finely as you can

Add the carrot ribbons, cucumber ribbons and sliced radishes to a large bowl – this is your salad

Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Cut the lime[s] in half

Combine the soy sauce, toasted sesame oil, lime juice and chopped chilli with 1 tsp [2 tsp] sugar in a small bowl – this is your Asian dressing

Pat the basa fillets dry with kitchen paper and season lightly with salt on both sides

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the basa fillets and cook for 2-3 min on each side or until cooked through and golden – this is your pan-fried fish 

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

While the basa fillets are cooking, chop the coriander roughly

Add the Asian dressing to the salad and give it a good mix up – this is your Asian salad