In a small saucepan over medium heat, combine sugar, vinegar, cranberries, ginger, salt, chili flakes, and water.

Simmer until the cranberries pop and soften, about 6–8 minutes.

Mash with a spoon and strain through a fine-mesh sieve into a bowl, pressing the solids to extract as much liquid as possible.

Set aside; the glaze will thicken as it cools.

Steam the sweet potatoes until tender.

Transfer to a stand mixer with the paddle attachment (or mash by hand).

Mix on low, adding half and half, orange zest, orange juice, and cayenne.

Blend until smooth, adding more half and half if needed for a spreadable purée.

Season with salt and keep warm.

In an oven-proof skillet over medium-high heat, heat avocado oil.

Sauté shallots until fragrant and tender, 1–2 minutes.

Add Brussels sprouts and cook, stirring frequently, until bright green and just tender, 2–3 minutes.

Season with salt and pepper.

Transfer to a plate and cover.

Return the pan to the stove.

Preheat oven to 200 °C (400 °F).

In the same pan over medium-high heat, add a little more avocado oil.

Pat the gindara fillets dry and season with salt.

Sear skin-side up until golden and crispy, 2–3 minutes.

Flip, turn off the heat, and brush generously with the cranberry glaze.

Transfer the pan to the oven and roast for 5–6 minutes, until the fish is just cooked and the glaze is bubbling and glossy.

Remove any bones before plating.

Place a generous spoonful of sweet potato purée on each plate.

Top with glazed gindara fillets.

Add the sautéed Brussels sprouts on the side and serve warm.