Apple, Celeryand Herb Salad with Punchy Lime Dressing

Place the very finely sliced shallot in a bowl, add a small splash of rice wine vinegar and a pinch of salt, then gently massage and set aside to pickle.

Mix the fish sauce, rice wine vinegar, sesame oil, lime juice and zest, sweet chilli sauce, and grated garlic together in a bowl; set the dressing aside.

Combine the sliced apples, sliced celery, chopped coriander, mint leaves, roasted peanuts, and the pickled shallots in a large mixing bowl.

Dust the Basa fillets (or chosen white fish) with plain flour, shaking off any excess.

Heat olive oil in a pan over medium‑high heat; cook the fillets for about 5 minutes per side until golden and cooked through.

Pour the prepared dressing over the salad and toss to combine.

Serve the cooked fish on top of the salad with steamed white rice on the side, and garnish with extra chilli if desired.