• Thinly slice cucumber into half-moons. Slice lemon into wedges. • Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine sweet soy seasoning, the plain flour and a drizzle of olive oil. Add fish and gently turn to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. • Remove pan from heat, then add sweet chilli sauce and a squeeze of lemon juice. Gently turn fish to coat.

• In a large bowl, combine Asian slaw mix, cucumber, baby spinach leaves, mayonnaise, the sesame oil, a squeeze of lemon juice and a pinch of salt.

• Divide Asian slaw between bowls. • Top with zesty sweet chilli fish, along with any remaining glaze. • Sprinkle over crushed peanuts and tear over mint to serve. Enjoy!