The simmering is very important (it’s like a fine wine that gets better with age). Serve with sliced chilli. Put a pan on a medium heat and add the oil and the onion and soften for three to four ...

Peel and very thinly slice the red onions. Deseed and very thinly slice the red chilli. Pop the sliced onion into a bowl along with the sliced chilli, lime juice, salt and chopped coriander.

Add the sliced onions and the white parts of the spring onion to ... Give it a final toss to incorporate the flavours. 10. Transfer the Singapore Chilli Fish to a serving plate and garnish with the ...