Pan fried Gilt Bream

Meanwhile, trim the end(s) from the cucumber then, using a peeler, peel long ribbons from the length of the cucumber. Keep going until you reach the spongy centre (it will become harder to peel whole lengths - don't try and use the soggy bit in the middle!). Pop the ribbons in a bowl and add the rice vinegar and sugar (see ingredients for amount). Season with salt and pepper, toss together and set aside.

Using a small sharp knife, make a small incision in the base of each tomato (just a tiny prick will do, don't go too far in!) Pop the tomatoes into your pan of boiling water for 30 seconds then drain in a sieve and run under cold water. Peel the skin from the tomato and discard - the dip in the boiling water should make this easy. Chop into small pieces. This is a concasse!

Halve, peel and thinly slice the shallot. Peel and grate the ginger. Roughly chop the coriander (stalks and all). Give the lemongrass a bash using the base of a pan or a rolling pin then chop in half widthways. Pour the water from the small saucepan and return it to medium heat with a drizzle of oil and add the shallot, ginger, half the coriander, the remaining lime zest and the lemongrass. Cook until soft and fragrant, 1-2 mins.

Add the tomato concasse to the saucepan, stir, lower the heat and leave to cook gently, 6-8 mins. Meanwhile, heat a splash of oil in a frying pan on mediumhigh heat. Season the gilt bream with salt and pepper. Add to the pan, skin-side down and fry until crisp, 3-4 mins. Turn and cook for another 1-2 mins. Add a squeeze of lime juice over the fish then remove the pan from the heat.  iIMPORTANT: The fish is cooked when the centre is opaque.