• Preheat your oven (for the tortillas) to 220°C/200°C fan/gas mark 7. 
• Drain the sweetcorn in a sieve.
• Place a large pan over high heat (no oil).
• Once the pan is hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. 
• Stir only twice during this time—you want the sweetcorn to pick up a nice colour.

TIP: To avoid turning on your oven, dry-fry the tortillas in a pan instead.

• Meanwhile, pat the hake dry with kitchen paper and coat with 1 tbsp flour (double for 4p). Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw fish.
• Cut the tomato into 2cm chunks. 
• In a medium bowl, combine the vinegar with ½ tsp of sugar (double for 4p), salt and pepper. This is your dressing
• When the sweetcorn is finished cooking, add it to the dressing along with the tomato and toss to coat.

• Give the pan a wipe and return to medium-high heat with a drizzle of oil. 
• Once hot, lay the hake into the pan and fry until golden, 4-5 mins on each side. IMPORTANT: Fish is cooked when opaque in the centre.
• Once cooked, transfer from the pan to a board to slice before serving.

• While the fish is frying, trim the salad leaves, halve lengthways and thinly slice widthways.
• Trim and thinly slice the scallion.
• Pop the tortillas into the oven to warm, 1-2 mins.

• Mix the aioli and korma paste in a small bowl.
• When the fish is cooked, carefully slice the fillets into 2cm thick fingers.

TIP: Don't worry if the fish breaks apart while slicing, it will still taste just as delicious!

• Share the tortillas between plates. 
• Top with salad leaves, load on the fried fish and sprinkle on the charred corn and tomato salsa.
• Drizzle over the curried aioli.
• Finish by topping with the sliced scallion.