Honey Miso Bream & Charred Pineapple Salsa

Halve the chilli lengthways (see ingredents for amount), deseed then finely chop. Drain the juice from the pineapple rings into a small bowl. Add the soy sauce, miso and honey to the bowl with the juice, stir to combine. Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Remove the coconut from the pan and set aside. In the same pan on high heat (no oil), add the pineapple slices and cook until nicely charred, 6-8 mins total. Turn only every couple of minutes - this will result in the pineapple picking up some colour.

Once the pineapple is cooked, chop it into 1 cm chunks and pop it into a bowl with the rice vinegar, a pinch of salt, the chilli (add less if you don't like too much heat) and the sugar (see ingredients for amount). Stir together and keep to one side. Pop the Tenderstem® onto a baking tray, drizzle with oil, season with salt and pepper. Roast on the top shelf of the oven until tender and crispy, 10-12 mins. Turn halfway through.

Pop the frying pan back onto medium-high heat with a drizzle of oil. Season the fish with salt and pepper. Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. IMPORTANT: The fish is cooked when opaque all the way through.

Once the fish is cooked, transfer it to a plate. Pop the pan back on medium-high heat. Add the soy-miso mixture to the pan and bring to the boil. Allow it to bubble and thicken slightly, 2-3 mins. Remove from the heat.