Cured sea bream and oyster chaat

Begin by making a cure. Crush the coriander seeds, peppercorns and chilli flakes in a mortar and pestle then mix with the salt and sugar. Apply the mix to the fleshy side of the fish and leave in the fridge to cure for 2 hours

After this time, wash the cure off the bream and use a sharp knife to remove any silverskin on the fillet. Skin the fish, then cut it into a small dice. Reserve in the fridge or in a bowl set over a bowl of ice

Shuck the oysters, carefully retaining all the juices. Clean the shells and reserve for serving. Carefully cut the oysters into a similar-sized dice as the bream, then mix with the fish, pouring in the reserved juices

To make the dressing, place the unripe mango flesh in a pan with 100ml of water. Simmer for 5-7 minutes, until it breaks down and forms a marmalade-like consistency. Add the spices, salt and sugar, then cook for a further minute. Taste to check the balance of seasonings, then chill as quickly as possible

Add the zest and juice of the lemon, lime and orange to the fish mixture, then stir to combine. Mix in a few tablespoons of the mango dressing, taste to check you're happy with the flavour, then mix in the ginger, chilli, mint and coriander

Divide the mixture between the clean oyster shells and finish with the diced avocado