Step 1

For the quick pickled vegetables, combine sugar and vinegar in a small saucepan over low heat, stirring until the sugar dissolves, then set aside to cool. Add carrot and daikon, and set aside for a further 30 minutes to pickle, then drain.

Step 2

Meanwhile, combine the turmeric and flour in a bowl, then season. Combine the milk and dill in a separate bowl. Dip the fish in the milk mixture, then in the flour mixture, shaking off any excess.

Step 3

Heat the oil in a frypan over medium heat. Cook the fish, in batches, turning, for 3-4 minutes or until golden.

Step 4

Brush the inside of the baguette with some of the oil from the pan. Fill the baguette with the fish, cucumber, pickled vegetables, coriander and Thai basil. Squeeze over lime juice to serve.