The mash potato for this dish uses the creaminess from coconut oil and the saltiness from soy sauce for a zingy, Asian-fusion twist on a British classic.
We’ve paired this creamy comforting base with flaky, melt-in-your-mouth line-caught sea bass for a match made in seafood heaven.
Yes, some people may find the toppings a little controversial; but sweet, fruity bursts of pomegranate with a nutty crunch of almonds compliments the Asian flavours of lime and coriander to create the perfect autumnal dish for the changing of the seasons.
Go on…give it a whirl.
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