Hot Fish Sandwich with Satay Nut Butter

Make the satay nut butter

• Crush the garlic cloves - you'll just use 1/3 of the garlic for the satay nut butter.
• Zest and juice the lemon (you can also use lime instead).
• Combine the crunchy peanut butter, 1/3 of the garlic, lemon zest and juice and soy sauce in a small bowl and mix well, seasoning with a few twists of pepper.
• If the nut butter seems too thick to spread, stir in a dash of water to loosen it.

Cook the fish

• Season the haddock well on both sides with salt and pepper. Dust the haddock with a little plain flour.
• Heat a little oil or fat in a non-stick frying pan over a medium heat.
• Add the bay leaves and fry until they start to colour.
• Add the haddock to the pan, along with the reserved garlic, and fry for 3–4 minutes, basting with the oil, until nearly cooked through.
• Carefully flip the haddock over and cook for a minute or so on the other side.

Assemble the sandwiches

• Slice the ciabatta or baps in half and spread the bases with a generous spoonful of the satay nut butter.
• Lay two overlapping little gem lettuce leaves on top, then a couple of tomato slices.
• Using a thin spatula or fish slice, lift the hot haddock out of the pan straight onto the tomato.
• Top with a spoonful of kimchiif you like.
• Sandwich together the ciabatta and squeeze gently to bring the layers together. Eat straight away.