Sri Lankan-Style Barramundi

While the potatoes are baking, grate the carrot. Thinly slice the cucumber into half-moons. Roughly chop the coriander.

When the potatoes have 10 minutes remaining, rub both sides of the barramundi with the salt, a good pinch of pepper and the Sri Lankan spice blend.

In a large frying pan, heat the butter over a medium-high heat. Cook barramundi until just cooked through, 3-4 minutes each side (depending on thickness). TIP: Barramundi is cooked through when it turns from translucent to white.

While the barramundi is cooking, combine the carrot, cucumber and shredded cabbage mix in a medium bowl. Add the mayonnaise and a drizzle of white wine vinegar. Season, then toss to coat.