Halibut is a robust fish and well-suited to the vibrant flavours of South Asia. This straightforward recipe pairs the best Scottish halibut with freshly ground spices to deliver a smack of flavour you’ll keep wanting again and again. You need to be patient while the spices penetrate the fish but this will give you time to prepare the accompaniment, whatever you choose. We’ve become big fans of sauteeing potatoes in an air fryer – it couldn’t be easier and is a cinch to co-ordinate with more traditional cooking tasks like pan-frying fish.

Feel free to adjust the heat level as you see fit – the fish is capable of taking more chilli powder (or hot chili powder instead) or less. Also, adjust the cooking time a little depending on the thickness of the halibut portions – the thicker they are, the longer they will need in the pan.

One last thing: if you haven’t got mustard oil then olive or vegetable oil are more than acceptable substitutes.   

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