• Finely chop garlic. Roughly chop baby leaves. Zest lemon to get a good pinch and cut in half. • Discard any liquid from hoki fillet packaging. Slice fish in half crossways. • In a bowl, combine Mumbai spice blend, a pinch of salt and pepper and a drizzle of olive oil. Add fish and gently turn to coat. Set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook garlic until fragrant, 1-2 minutes. Transfer half the garlic oil mixture to a large bowl. • Add sweet chilli sauce, the honey, lemon zest and a squeeze of lemon juice. Season and stir to combine. Set aside. • Add carrot noodles to the sweet chilli dressing. Toss to coat and set aside.

• Transfer the remaining garlic oil mixture to a small bowl. Add Greek-style yoghurt and combine. Season to taste and set aside. • Return the frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook fish until just cooked through, 5-6 minutes each side (cook in batches if your pan is getting crowded). Transfer to a paper towel-lined plate. TIP: The fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• Meanwhile, add shredded cabbage mix and baby leaves to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. Top with Mumbai white fish. • Drizzle over garlic yoghurt. Tear over coriander to serve. Enjoy!