Chop up the cod into chunks.

Chop your ginger into matchsticks and mix together 4 tbsp soy sauce, 2 tbsp sesame oil, and the juice of a lime. Season with a pinch of salt, mix with the cod, and marinate for 30 minutes.

Cabbage time. Chop your red cabbage into quarters and slice as thinly as possible so that you have shavings of cabbage. Do this by running your knife through point to point.

Add this into a bowl with the juice of a lime, 4 tbsp soy sauce and 2 tbsp sesame oil. Mix together and place in the fridge.

Mayo time. Add 6 tbsp mayo to a bowl along with a tbsp of hot sauce and a tbsp soy sauce and mix together

Prepare avocado. Remove the skin and chop it into square chunks. Thinly slice your coriander then mix together (saving some coriander for garnish) with a squeeze of lime juice - you don’t want this mushy. Season with salt and pepper.

Once the cod has marinated, remove from the fridge, and add to a hot pan of vegetable oil. Fry until caramelised and tender

Warm a tortilla and then get your plate and layer up. Place a dollop of your mayo in the centre of the tortilla and use a spoon to spread it out, add a wad of cabbage, a spoonful of flakey cod and the avocado mix. Scatter with your leftover coriander, then wrap up and tuck in!