Thai-Style Sweet Chilli Crispy Basa With Sticky Coconut Rice

Rinse your sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water, your creamed coconut and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

Once the rice is cooked, remove the pot from the heat, add your blanched peas and give everything a good mix up, until the peas are warmed through and the creamed coconut is fully incorporated

Keep covered for a further 10 min before serving – this is your sticky coconut rice

While the rice is cooking, pat your fish fillet[s] dry with kitchen paper

Add the your cornflour to a plate with a generous pinch of salt and pepper

Add the fish fillet[s] to the plate and press them into the seasoned cornflour until fully coated, then tap off the excess

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

Once hot, add the coated fish fillets and cook for 3-4 min on each side or until golden and crisp – this is your crispy fish

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

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the juice of half the lime[s] to a small bowl with your red chilli relish, chopped ginger, sriracha (can't handle the heat? Go easy!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] water

Stir it all together – this is your sweet chilli sauce

Cut the remaining lime into 1 wedge per person