Crispy Lemongrass Fish Larb

Finely chop garlic. Trim green stalks from lemongrass and discard. Slice lemongrass in half and finely chop. Finely zest and juice limes. 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.

Place beans in a large heatproof bowl and cover with boiling water. Stand for 2 minutes or until beans are tender. Then drain and allow to cool slightly.

Dust fish in cornflour and season with salt and pepper. Heat remaining oil in a large frypan over high heat. Shake to remove excess cornflour from fish. Add fish 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 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.