Peel and grate the ginger. Finely slice the chilli. Flick out the seeds to reduce the spice, if you prefer a milder vinaigrette. Finely grate the zest from the lime. Juice it.

Put the lime juice, zest, chilli and ginger in a bowl. Add the honey and tamari. Stir. Taste and add more tamari or a pinch of salt if you think it needs it.

Peel and trim the carrots. Blitz them in a food processor to make rice or coarsely grate them. Trim the ends off French beans. Put to one side.

Heat your grill to high. Line a grill pan with foil. Brush it with ½ tbsp olive oil. Lay your lemon sole on the foil. Fill a pan with boiling water. Cover and keep it boiling.

Place the fish under the grill. Grill for 3-4 mins till it flakes easily when you press with a fork. While the sole cooks, add the beans to the boiling water. Simmer for 3-4 mins till they’re tender.

Tip the carrots into a separate pan. Add the lime leaves and 4 tbsp water. Warm over a medium heat, stirring, for 5 mins till the carrot rice is warmed through. Pick out the lime leaves.

Drain the French beans. Carefully lift the lemon sole off the foil with a spatula or fish slice and put them on warm plates. Divide the beans and carrot rice between the plates.

Drizzle the lemon sole and French beans with the Thai vinaigrette. Garnish with the coriander leaves to serve.