John Dory & Nam Chim-Pineapple Salsa Baos

• Meanwhile, drain and roughly chop pineapple slices. Zest lime to get a pinch, then slice into wedges. 
• Using a vegetable peeler, peel carrot into ribbons. Finely chop fresh chilli (if using) and coriander (see ingredients). Thinly slice spring onion (see ingredients). 
• In a medium bowl, combine coriander, chilli, fish sauce & rice vinegar mix, the sugar, hot water (see ingredients) and a generous  squeeze of lime juice. Stir until well combined, then set aside. 

• Heat a large frying pan over high heat. Cook pineapple until lightly charred, 2-3 minutes each side. Set aside to cool. 
• Meanwhile, place bao buns on a microwave-safe plate and cover with a damp paper towel. 
• Microwave on high for 1 minute. Set aside to rest for 1 minute. 

• Remove John Dory fillets from packaging and pat dry with a paper towel. 
• Return frying pan to medium-high heat with a drizzle of olive oil. Season fish on both sides with salt and pepper. 
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.  

TIP: White fish is cooked through when the centre turns from translucent to white. 
TIP: Add extra oil between batches if needed so the fish doesn’t stick to the pan. 

• In a large heatproof bowl, combine peanut butter and the boiling water (see ingredients), stirring until smooth. 
• SPICY! Use less sriracha if you’re sensitive to heat! Add sriracha, the soy sauce, sesame oil, a pinch of brown sugar, a good squeeze of lime juice 
and the cooked noodles. 
• Stir to combine, then sprinkle over spring onion.