• 600 g mixture of fish (a mix of squid, monkfish, salmon and prawns) or other firm fish
  • seasoned flour
  • salad leaves
  • 3 tblsp sweet chilli sauce
  • handful of fresh coriander
  • 1 spring onion (finely chopped)
  • ginger (thinly sliced)
  • rapeseed oil
  • lemon juice
  • 1 parsnip
  • sesame seeds


  • For the Parsnip Crisps:
  • Slice parsnip with a potato peeler and deep fry the skins until crisp.
  • Set aside to cool.
  • For the Fish:
  • Heat some oil in the pan and add your fish mix.
  • Cook for 2½-3 minutes.
  • Add chilli sauce.
  • Add spring onion, coriander and ginger.
  • For the Salad:
  • Drizzle lemon juice and rapeseed oil over salad leaves.
  • Add cooked fish and sprinkle with toasted sesame seeds.
  • To finish, place parsnip crisps on top of salad.


Martin's tip: If sauce starts caramelising then add a drop of water.