Peel and deseed the red chilli.
In a small bowl, add the flour and salt, then mix well.
Coat the coley fillets in the mixture.
Heat a wok on high heat, then add half of the sesame oil.
Add the fillets, and pan-fry for 3–4 minutes on each side.
For the sauce: In a small bowl, mix the light soy sauce, sugar, grated ginger.
To serve, place the coley fillets on a plate. Drizzle with the sauce you made.
For the Sesame Stir-Fry Salad: Turn the heat down to a low, and pour the remaining sesame oil into the wok.
Add half of the sesame seeds. These will create a flavourful crisp topping.
Throw in the peppers.
Stir fry for 2–3 minutes, or until the peppers are softened.
Add the spinach and the coriander.
Stir fry for a further 1 minute, until wilted.
Serving Suggestions: Evenly distribute the stir fry onto the plates. Serve with the coley fillets.