Larb it up with delightfully golden fish flaked through herb-filled bowls of vegetables. But don't stop there! You'll want to douse it all with a fragrant and zesty lemongrass dressing that has as much chilli as you want it to have. This Thai-inspired ensemble is a tastebud tingler that will have you looking like the kitchen legend you are in just 30 short minutes.
Peel and finely chop garlic. Trim green stalks from lemongrass and discard. Slice lemongrass in half and finely chop. Finely zest and juice lime. Finely chop chilli.
Heat 2 teaspoons oil in a small frypan over medium heat. Add garlic and lemongrass and cook for 2 minutes or until softened and fragrant. Transfer to a small bowl with fish sauce, lime zest and juice and chilli and stir to combine. Set aside.
Pick mint leaves and basil leaves from their stems. Peel and thinly slice eschalot. Halve cherry tomatoes. Cut beans into 4cm lengths.
Dust fish in cornflour and season with salt and pepper. Heat remaining oil in a frypan over high heat. Shake to remove excess cornflour from fish, add to frypan and cook, turning halfway, for 6–7 minutes or until golden brown and crisp. Drain on paper towel and cool slightly. Flake into smaller pieces.
Place beans in a large heatproof bowl and cover with boiling water. Stand for 2 minutes or until beans are tender. Drain and allow to cool slightly.
Place tomato, mint, basil, eschalot, beans and dressing in a large bowl and toss to combine. Add fish and toss through. Divide between bowls to serve.