Quick video: how to skin a fish fillet

2. Starting at the thinnest end, slide your knife between the flesh and skin and start to cut the two away from each other in a sawing motion. Keep a tight grip on the fish skin with your free hand.

3. Holding the fish skin tightly at all times, work your way down the body of the fish until the skin and flesh are completely separate.

4. Why not use your newfound skill in the recipe below?

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CORIANDER AND COCONUT FISH

30 minutes, serves 2, easy

shallots 2, roughly chopped

garlic 1 clove, crushed

root ginger a small chunk, roughly chopped

lemongrass 1 stalk, tough outer leaves removed and chopped

green chillies 2, seeded and chopped (optional)

coriander a large bunch, leaves and stalks separated

ground coriander 1 tsp

light coconut milk 400g tin

skinless white fish fillets 2 thick pieces

spinach 2 handfuls, wilted to serve

steamed basmati to serve

step 1

Put the shallots, garlic, ginger, lemongrass, chillies and coriander root or stalks in a food processor and whizz to a paste (combine with a little water). Stir in the ground coriander.

step 2

Heat 1 tbsp oil in a pan and fry the paste for 3 minutes. Add the coconut milk and bring to a gentle simmer. Add the fish, put on a lid and cook for 5-7 minutes until just cooked through.

step 3

Put some wilted spinach in the bottom of a shallow bowl. Sit the fish on top.

step 4

Chop the coriander leaves, stir into the sauce and pour over the fish. Serve with rice.