Baked blue eye with a prawn crust, sticky black rice and chilli tamarind sauce

Here, a crust of dry-roasted dried prawns and jasmine rice gives a pungent flavour and crunchy texture to the delicate white flesh of the blue eye, a sensational combination. Try it also with sea bass, sea bream, dorade or any fish from the snapper family. Ask the fishmonger for slices cut from the middle or thickest part of the fillet.