What this lacks in carbs, it certainly makes up for in taste! When it comes to Thai food, the hotter the better in my book; but you can naturally vary the level of chilli to your own taste.

Smoked fish can carry a lot of flavour; so to me, it works far better in oriental dishes than the unsmoked kind. Coconut & coriander go perfectly together. Complement the lot with a good squeeze of lime, to give it that all important ‘zing’!

Finely chop chilli, garlic, lemon-grass and coriander-stalk with a sharp knife (or blitz in a processor if it’s easier). Fry the mixture in hot oil for a minute, then pour in coconut milk, season and stir. Half a can for two people, a whole can for four. Depending how thick the coconut-milk is that you’re using, you may need to add some water. You want the texture to be like tomato-soup at this stage; not a thin broth! Add a stock cube for warmth of flavour (I always use chicken, even with fish); then reduce in the pan until you have the texture of thick pouring-cream.

Place the fish in a baking-tray with high-sides, then pour on your coconut mixture. Bake in the oven for 20 mins until the fish is cooked through. Serve and garnish with chopped coriander, micro-thin slices of chilli and fresh lime.

This dish can also be done as either starter or main course. Steamed Chinese cabbage with toasted almonds would bulk it up and complement the flavour.

Thanks for reading and bon ap!

Adam.