Season the fish with salt and cayenne pepper, including curry paste and lime zest.
Put a frying pan over a high heat. Drizzle over about 1tbsp vegetable oil, then add the fish. Pan-fry for 2–3 minutes each side, and transfer to a plate.
Wash the salad vegetables, and separate the leaves.
Toss these in a bowl with cucumber, avocado, half the honey, the lime juice and a few pinches of salt. Set aside.
Place the salad beside the cooked Hake fillet and scatter the coriander around it.
Serving Suggestions: Serve with brown rice and lime wedges for extra zest.