Lime and chilli-glazed fish with salad and brown rice

1.Preheat oven to grill. Bring half a kettle of water to the boil. Line an oven tray with baking paper. Mix sweet chilli sauce, kaffir lime leaves, soy sauce and lime juice together.

2.Place edamame beans in a heatproof bowl or pot and cover with boiling water. Leave for a few minutes, then drain.

3.Lay fish fillets on lined oven tray and spread with half of the glaze (reserve the rest). Season with a little salt, then grill on an upper oven rack for 4-5 minutes or until fish is just cooked through and the glaze is caramelised.

4.In a bowl, toss together radishes, cucumber, beans, mint, pickled ginger and remaining glaze. Divide salad between plates and top with a piece of glazed fish. Serve with steamed brown rice.