Si and Dave serves up a Thai Penang fish curry using three types of fish, cod, haddock and seabass.

The Bikers says: “Use whichever white fish fillets you can get your hands on for this stunning Thai curry made with either yellow or red curry paste.“

The ingredients for the curry are: 3 tbsp sunflower oil, 15 Thai shallots (or 8 ordinary shallots), peeled and finely sliced, 2 x 160g cans coconut cream, 4 tbsp Thai yellow or red curry paste, 400g can coconut milk, 2 lemongrass stalks, 8 fresh kaffir lime leaves, 1-2 tbsp Thai fish sauce (nam pla), 2 tbsp palm sugar or soft light brown sugar, 150g pea aubergines, 1 large red pepper and 1 large yellow pepper, seeds removed, cut into 3cm/1¼ chunks, 1kg skinless mixed fresh white fish fillets, such as hake, pollack and whiting, 200g mangetout, trimmed and rinsed, handful coriander, leaves picked, handful Thai basil (or normal basil), roughly torn and cooked rice, to serve.

See how to prepare the dish in this video: