Ingredients

• 300g/10½ oz fish (such as salmon
• haddock
• cod
• gurnard or whiting)
• sea salt
• 1 tbsp olive oil
• for drizzling
• 4 tbsp vegetable oil or olive oil
• for frying
• flour
• for dredging
• 3-4 lime leaves
• 1 large red chilli
• 4cm/1½ in piece fresh root ginger
• 2 garlic cloves
• 2 stalks lemongrass
• 200g/7oz potatoes
• cooked
• mashed and cooled (about two medium potatoes)
• 2 tsp fish sauce
• or to taste
• small handful fresh coriander
• root included
• 1 lime
• juice only
• or to taste
• fresh lime wedges
• ready-made sweet chilli sauce
• for dipping

Directions

• Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
• Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes
• then remove from the oven and cool.
• While the fish is roasting
• prepare the flavouring ingredients. Finely chop the lime leaves.
• Slice the chilli in half and remove the seeds. Finely chop.
• Peel the ginger and finely chop.
• Lightly crush the garlic cloves with the flat side of a knife blade
• then peel and finely chop.
• Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
• Chop the lime leaves
• chilli
• ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
• Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
• Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
• Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
• Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.
• Dredge the fishcakes in the flour to coat
• shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.
• Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.