Moi moi with yellowtail amberjack and vatapa sauce

For the yellowtail, mix the salt, pepper, and lime zest together and cure the fillet for 1 hour

Marinade the raw prawns with lime juice for 1 hour

In a wide saucepan add the oil, onions and salt and sweat on a low heat until soft but not coloured

Add the garlic, ginger paste, chilli, black pepper and tomato paste and continue to cook on high heat stirring continuously until all caramelised

Blend the soaked cashews into a cream. Weigh out 150g of the cashew cream, and add to the pan with the chicken stock and finish cooking

Blend on high speed in a blender and then add the marinated prawns and continue to blend until smooth

Pass the finished sauce through the fine sieve and season with salt to taste

Rinse the cured fish and pat dry, and allow to air dry skin side up in fridge

Place the black-eyed beans, onion, peppers, chilli, salt, spices, thyme and stock in a high speed blender and blitz until smooth for 2 minutes

Pour into a mixing bowl and hand whisk in oil until fluffy, around 1 minute

Pour into a 10 x 10cm lined greased tray and cover tightly with cling film

Steam at 100°C for 30 minutes and then allow to cool down at room temperature

Brush the fish with red pepper oil and grill skin side down until the skin is crispy, either on a barbecue or under a grill

To serve, rewarm the moi moi in a steamer for 2-3 minutes

Serve with grilled fish and warmed vatapa sauce and garnish with more red pepper oil