The combination of soft fish and crunchy slaw textures makes this a very tasty dish - especially if you cook it over the barbecue for an extra smoky flavour
To make the Asian coleslaw, remove the core from both cabbages, then shred each cabbage into short strips widthwise. Place in a large bowl with the carrot and snow peas and toss to combine.
In a small separate bowl, combine the lime juice, fish sauce and sweet chilli sauce. Pour over the coleslaw and toss to combine. Set aside while cooking the fish.
Brush the fish all over with olive oil and season with salt and freshly ground black pepper. Cook the fish under the grill or on a barbecue for about five minutes on each side, or until just cooked through – the exact cooking time will depend on the thickness of the fish.
To serve, divide the coleslaw between serving plates and place a fillet of fish on top.
This recipe is taken from Hungry Campers Cookbook by Katy Holder (Hardie Grant, £14.99) Photography: Natasha Milne
Blend the cooked fish until smooth - add breast or formula milk if needed.
Chop the fish fillet into bite-sized chunks and serve with a few mangetout.