Teriyaki Basa Poke Style Bowl

Peel the kiwi, then cut into 1cm chunks. Halve the red chilli lengthways, deseed, then finely chop.

Zest and halve the lime.

Pop the kiwi and chilli (add less if you'd prefer things milder) into a medium bowl. Squeeze in the lime juice and olive oil for the salsa (see pantry for amount). Season with salt and pepper, mix together, then set aside.

Trim and halve the green beans. Peel and grate the garlic (or use a garlic press).

Pat the basa dry with kitchen paper. Season with salt and pepper. Lay the fish on a lined large baking tray.

Pour a tablespoon of teriyaki sauce over each fillet. Spread with the back of the spoon to coat the fish.

When the oven is hot, bake the fish on the middle shelf until cooked, 10-12 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Stir in the garlic, then turn the heat down to medium and cook for 1 min.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

When the basa has 5 mins remaining, spoon the remaining teriyaki sauce over the fillets.

Return the tray back to the oven for the reamining cooking time. 

Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.