Fish

“This achiote paste is usually slathered over our pork for tacos al pastor,” says La Casita chef Josh Lewis. “Here, I’ve used it on some beautiful albacore, which has a meaty yet delicate texture and flavour.”

Excellent served warm or cold, so you could cook the trout a day ahead and just whip up the salad before serving.

“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”

“The charred, sticky skin is my favourite part," says La Casita chef Josh Lewis.

This might just be the best way to cook a whole fish.