Instructions: 1 Cut half the cucumber into very thin slices and chop the remainder. Cut the fish in half and, using a sharp knife, cut one piece on an angle into very thin slices.

2 Arrange the fish slices in a single layer on a plate, squeeze over the lime and lemon juice, season, then allow to stand until the fish becomes opaque.

3 Cook two shallots in a small pan of boiling water for about 5-8 minutes, or until tender. Finely chop the remaining shallot and place in a mini food processor with the chopped chillies, lemon and lime zest, garlic and chopped cucumber. Blitz until finely chopped then stir in 1 tbsp olive oil and season.

4 Heat 1/2 tbsp olive oil in a wok, add the spinach and cook quickly to wilt down. Tip the cooked spinach into a colander and squeeze out excess liquid.

5 Heat 2 tbsp vegetable oil in a frying pan. Drain the boiled shallots very well then carefully add to the pan and cook until golden brown on all sides.

6 Fill a deep pan one third full with vegetable oil and heat. Place the flour in a bowl then beat in enough water to make a batter.

7 Stir in the chopped coriander. Dip the remaining piece of fish in batter, coat then deep fry until cooked through, crisp and golden. Drain on kitchen paper.

8 Add the spinach to the beaten egg with grated nutmeg and mix together.

Heat 1 tbsp olive oil in a small frying pan, pour in the spinach mixture and flatten down then cook over a low heat until set. Turn the spinach cake over and cook the other side. Turn the cooked cake out and cut into wedges.

9 Arrange the overlapping fish and cucumber slices on a plate, drizzle over 1 tbsp olive oil, season, then decorate with chopped chives.

10 Serve the deep fried fish on another plate with the spinach cake, shallots and cucumber relish.

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