Prepare the Bang Bang Sauce: In a medium mixing bowl, combine the mayonnaise, sweet chilli sauce, sriracha, rice vinegar, and honey. Whisk everything together until smooth and creamy. Taste and adjust the sriracha to your preferred level of spiciness. Set aside.

Season the Coating: In a separate, larger bowl, mix together the cornflour, paprika, garlic powder, salt, and black pepper. This will be the coating for our salmon.

Cube and Dry the Salmon: If you haven't already, cut the skinless salmon fillet into evenly sized 2-3cm cubes. Pat them thoroughly dry with a paper towel – this is a critical step for a crispy finish. For extra guidance on handling fish safely, the Food Standards Agency offers some great tips.

Coat the Salmon Bites: Add the dry salmon cubes to the cornflour mixture. Gently toss them with your hands or a spoon until every piece is evenly and lightly coated. Shake off any excess powder.

Heat the Oil: Place a large frying pan or skillet over a medium-high heat and add the neutral oil. Allow the oil to get hot – it should shimmer slightly. I find that using a high smoke-point oil like rapeseed is crucial here to prevent it from smoking.

Fry the Salmon in Batches: Carefully place half of the coated salmon cubes into the hot pan, ensuring they are not touching. Overcrowding will lower the oil temperature and result in soggy bites. Fry for 2-3 minutes per side, until they are deep golden-brown and crispy all over.

Drain and Repeat: Once cooked, remove the salmon bites with a slotted spoon and place them on a wire rack or a plate lined with a paper towel to drain any excess oil. Repeat the process with the remaining salmon.

Toss and Serve: Transfer the crispy salmon bites to the bowl with the Bang Bang sauce. Gently toss until each piece is generously coated. Serve immediately, garnished with sliced spring onions, toasted sesame seeds, and fresh coriander.