Vietnamese Cod Skewers

Prep everything first: chop the aromatics, measure the ginger and star anise elements, and pat the cod dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the cod. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the fish sauce and the rest of the ginger and star anise flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.