Thai-Style Salmon, Sweet Potato Fries And Pickled Salad

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

Cut your potato[es] (skins on) into fries

Add the fries to a large baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until the fries are tender and starting to crisp

While the fries are cooking, add your ginger & garlic paste to a bowl with your chilli flakes (can't handle the heat? Go easy!), soy sauce and half your rice vinegar (you'll use the rest later!) and mix to combine – this is your Thai-style marinade

Pat your salmon fillet[s] dry with kitchen paper

Add the salmon fillet[s] to the marinade and give everything a good mix up, then set aside until later

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

Peel lengths off your cucumber until you end up with a pile of cucumber ribbons

Chop your coriander finely, including the stalks

Add the carrot and cucumber ribbons to a bowl with the remaining rice vinegar and half the chopped coriander (you'll use the rest later!)

Season with a pinch of sugar and salt, give everything a good mix up and set aside until serving – this is your quick-pickled ribbon salad

Add your cornflour to the bowl with the marinated salmon fillet[s]

Give everything a good mix up until the salmon fillet[s] are coated in the Thai-style batter – this is your coated salmon

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

Once hot, add the coated salmon and cook for 9-10 min, turning once halfway, or until cooked through

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

While the fish is cooking, combine your mayo with the remaining chopped coriander in a small bowl – this is your coriander mayo