NZ Sweet Chilli Fish

While the rice is cooking, thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Zest the lime to get a generous pinch, then slice into wedges. Pat the white fish fillets dry with paper towel and cut into 2cm pieces. In a medium bowl, combine the plain flour, a pinch of salt and pepper and the fish. Toss to coat evenly.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and cook, tossing, until softened, 4-5 minutes. Add the Asian greens and cook until just tender, 1-2 minutes. Season with a pinch of salt and pepper, then transfer to a plate and cover to keep warm.

Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Add the fish to the pan and cook, turning gently, until just cooked through, 5-6 minutes. TIP: White fish is cooked through when the centre turns from translucent to white.

While the fish is cooking, in a small saucepan heat a drizzle of olive oil over a medium heat Add the sweet chilli sauce, soy sauce, water (for the sauce), lime zest and a generous squeeze of lime juice. Cook until slightly thickened, 1-2 minutes. TIP: Seasoning is key! Add a little more lime juice if you prefer it to be less sweet.