A low-carb, blood-sugar-friendly twist on a classic dish, with fresh flavours of lime and coriander to replace the traditional cream-based sauce.
Remove the skin and bones from the fish and flake into bite-sized pieces. Set aside.
Grate the cauliflower coarsely (it looks a lot, but reduces down when cooked).
Heat the coconut oil in a large frying pan and cook the onion, garlic, all the spices and the bay leaf for 10 minutes, occasionally adding a splash of water if the mixture is getting dry. Add the cauliflower and cook for a couple of minutes, stirring to coat well in the spices. Add the stock and season with sea salt and pepper. Cook until the cauliflower is just tender, but still has a little bite to it, stirring often, to prevent it catching on the base of the pan.
Fold through the lime zest, lime juice and fresh coriander. Divide between 4 plates and top with the smoked fish, quartered eggs and garnish with extra coriander leaves.