Preheat the grill to high.

Start by making the curry butter. Pick the leaves of the herbs. Peel the shallot and garlic, then destem and deseed the chillies. Place all three into a blender with the rest of the curry butter ingredients, except the butter. Blend until smooth, then add the butter and blitz until incorporated. Set aside.

Prep the salad. Cut the tomatoes in half and place them on a baking tray. To make a dressing, finely mince the lemongrass and add to a mixing bowl along with the sugar and boiling water. Stir together until the sugar dissolves. Then, stir through the fish sauce and juice of the lime. Set aside. Pick the leaves of the herbs and set aside.

Start the rice. Finely mince the garlic and spring onions. Heat a glug of vegetable oil in a large frying pan set over a low-medium heat. Add the garlic and gently fry until fragrant and lightly golden in colour. Turn the heat up to high, add the cooked rice and fry until hot. Add the sliced spring onions, sugar and season with salt and pepper. Set aside.

Cook the cod. Place the cod onto the baking tray with the tomatoes and add a drizzle of oil. Season with salt. Place the cod and tomatoes under the grill for 4 mins, until the cod is cooked and the tomatoes are starting to wilt. Add a heaped tbsp of the curry butter to each cod loin then grill for another 2-3 mins, until the butter starts to melt. Remove both from the oven and set aside for a few minutes to rest.

Toss the tomatoes and prepared herbs into the salad dressing. To serve, divide the rice and cod loins between plates. Finish with a pile of salad and drizzle over any remaining curry butter and dressing.