Preheat your grill to maximum. Lay the fish fillets on a baking tray lined with baking parchment, drizzle with the olive oil and season with a little salt.

Grill the fillets for about 7 minutes on the skin side. The skin should crisp up and blister in spots. Flip the fillets and give them another minute. Make sure the fish is cooked by checking that the flesh has turned from a raw pale colour to cooked bright white, then turn off the grill and leave the fillets to keep warm until you’re ready to eat.

While the fish is cooking, melt the coconut oil in a large frying pan or wok over high heat. Chuck in the pak choi and stir-fry for 30 seconds. Quickly add the spring onions and garlic and stir-fry for a further minute.

Take the pan off the heat and carefully pour in 2 tablespoons of water – it will spit and bubble so watch out. When the pan has calmed down, slide it back over the heat and keep stir-frying for another 2 minutes until the water has pretty much evaporated.

Add the cashew nuts and toss to mix with the other ingredients, then remove the pan from the heat and stir through the light soy sauce and the sesame seeds.

Dish up the tasty veg and top with the grilled sea bass and chilli, if using, for an extra kick.