Cooking time may vary depending on size. While the fish cook, heat vegetable oil in a small pan over low heat. Add minced garlic, remaining ginger and chiles. Sauté until fragrant, 1-2 minutes.

But the fish is also excellent in this East-meets-West ... Halve and thinly slice the shallots and roughly chop the garlic. Slice the bird’s-eye chilli in half lengthwise and scrape out and ...

Mix the breadcrumbs with the parsley, garlic, lemon zest ... Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately.

Team this with ketchup, mayo or mustard sauce and you're sorted for the evening. Cut fish into finger size & marinate it with lemon juice, salt, garlic cloves, green chillies, basil leaves & curry ...