For the sole satay heart
1 shallot, roughly chopped
2½cm/1in piece ginger, roughly chopped
5 garlic cloves
½ tsp ground turmeric
2 tsp dark soy sauce
splash fish sauce
1 red chilli, seeds removed if desired
2 tbsp vegetable oil
2 tbsp crunchy cashew nut butter (or peanut butter)
200ml/7fl oz coconut milk
1 lemon sole, dark skin removed, filleted
1 spring onion, chopped into fine batons
¼ red pepper, finely chopped
1 lime, juice only
1 tbsp shelled cashew nuts, lightly crushed
½ red chilli, seeds removed and chopped
handful fresh coriander, roughly chopped
1 lime, juice only
For the rice
1 cup basmati rice
For the green salad
1 iceberg lettuce, core removed, shredded
1 tbsp white wine vinegar
3 tbsp olive oil
1 tsp Dijon mustard
1 lemon, juice only