a) Peel and grate the garlic (or use a garlic press). Zest and cut the lime into wedges.

b) Drain the fish pie mix and pat dry with kitchen paper.

c) In a medium bowl, combine the garlic, lime zest, turmeric, half the ginger puree and the olive oil for the marinade (see pantry for amount). Season with salt and pepper.

d) Add the fish pie mix, toss to coat, then set aside. IMPORTANT: Wash your hands and equipment after handling raw fish.

a) Crush the peanuts in the unopened sachet using a rolling pin.

b) Roughly chop the dill (stalks and all).

c) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

d) In another medium bowl, combine the remaining ginger puree, half the sweet chilli sauce, half the juice from the lime and the honey and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.

a) Boil a half-full kettle.

b) Pour the boiled water into a medium saucepan on medium-high heat.

c) Add the rice noodles and cook until warmed through, 1-2 mins. Use a fork to gently tease the noodles apart.

d) Drain in a sieve and run under cold water. Set aside.

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the fish pieces to the pan and fry, turning the pieces regularly, until golden, 6-8 mins. IMPORTANT: The fish is cooked when opaque in the middle. 

a) Add the remaining sweet chilli sauce to the pan and gently stir to coat the fish, 1 min.

b) Remove from the heat, then stir through half the dill.

a) Add the cooked rice noodles, coleslaw mix, mint and remaining dill to the bowl of dressing. Toss to coat.

b) Share the fish between your bowls. Serve the noodle slaw salad alongside. Sprinkle over the peanuts. 

c) Serve the remaining lime wedges alongside for squeezing over.

d) Enjoy!