4 bonito, filleted
2 cup sticky rice

SALAD
500g Chinese cabbage, finely
shredded
75g small red cabbage, finely shredded
100g carrot, peeled
3 spring onions
100g snow peas
1 red chilli
1 cup coriander sprigs
1 cup mint leaves
1 cup basil leaves
2 tsp soft brown sugar
2 tbsp rice vinegar
2 tbsp fish sauce
1 tsp sesame oil
1 tbsp sweet chilli sauce
2 tbsp extra virgin olive oil
sea salt and black pepper
2 tbsp cashews, roughly chopped

1 To make sticky rice Rinse the rice in a bowl of water, rubbing it through your hands. Drain the milky water, add new water, and repeat the process until the water is clear. Soak the rice grains for at least 4 hours or overnight. Drain the rice, add 3 cups of water and steam in a rice steamer.

2. Cut the carrot, spring onions, snow peas and chilli into long matchsticks. Toss with the cabbages, coriander, mint and basil.

3. To make the dressing whisk the sugar and vinegar together, then whisk in the fish sauce, sesame oil, sweet chilli sauce, olive oil, sea salt and pepper. Pour over the salad, lightly toss and scatter with cashews.

4. Heat a little extra virgin olive oil in a pan until hot and almost smoking. Season the fillets with salt and pepper and place skin side down in the pan. Cook for about 4 minutes, turn and cook for a further minute on the other side. Serve the fish with salad and rice on the side.