Ingredients

· 250 g wasabi peas

· 1 cup flour

· 2 eggs

· 6 fish fillets

· 3 sweet potatoes

· 1½ tablespoon olive oil

· ¼ teaspoon sesame oil

· 1 teaspoon soy sauce

· Juice of ½ lemon

· 200 g podded edamame

· 1 cup tatsoi leaves

· 60 g daikon

· Pickled ginger and torn nori, to serve

For Wasabi Yoghurt

· 190 g Greek-style yoghurt

· 2 teaspoons wasabi paste

· 2 teaspoons soy sauce

Method

Preheat the oven to 220°C. Grease a baking tray and line with baking paper. Whiz wasabi peas in a processor until finely chopped. Place flour in a bowl and season. Place egg and chopped wasabi peas in separate bowls. Dust fish fillets with flour, shake off excess, then dip in egg and coat in wasabi peas. Arrange in a single layer on the prepared tray. Place sweet potatoes on the tray. Drizzle over one tablespoon olive oil and toss to coat. Roast sweet potatoes until tender, and fish until cooked. For the wasabi yoghurt, combine all ingredients in a bowl. Combine sesame oil, soy sauce, lemon juice and remaining olive oil in a bowl. Toss through edamame and tatsoi leaves. Divide fish, potatoes, tatsoi salad and daikon among serving bowls. Add pickled ginger and serve drizzled with wasabi yoghurt.