Caribbean Double Fish Curry & Garlic Rice

• Meanwhile, slice avocado in half, scoop out flesh and roughly chop. Finely chop radish and onion (see ingredients). Thinly slice fresh chilli (if using). Drain pineapple slices (see ingredients). • Discard any liquid from hoki fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a large bowl, combine half the mild Caribbean jerk seasoning and a drizzle of olive oil. Add fish and toss to combine. • Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from pan and roughly chop. Set aside.

• Return frying pan to a medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. Transfer to a paper towel-lined plate.

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.

• Wipe out and return frying pan to a medium-high heat with a drizzle of olive oil. Cook onion, until tender, 3-4 minutes. • Add remaining mild Caribbean jerk seasoning and cook, until fragrant, 1 minute. • Add coconut milk and a splash of water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, flake the hoki into the sauce and season to taste.

• Meanwhile, in a medium bowl, combine avocado, radish, pineapple, a drizzle of white wine vinegar and olive oil. Season to taste.