Ingredients

• 450g/1lb skinless white fish fillets (such as ling
• haddock or cod)
• bones removed
• 1 tbsp fish sauce
• 1 large free-range egg
• good handful of fresh coriander
• roughly chopped
• 1 tbsp red curry paste
• 1 red chilli
• deseeded and finely chopped
• 2 garlic cloves
• finely chopped
• 1 thumb-sized piece of fresh root ginger
• peeled and finely chopped
• 1 lime
• zest and juice
• 75g/2½oz green beans
• finely chopped
• 6 spring onions
• roughly chopped
• 200g/7oz sesame seeds
• 4 tbsp sunflower oil
• sweet chilli dipping sauce
• to serve
• 1 tsp caster sugar
• 1 lime
• zest and juice
• 3 tbsp fish sauce
• ½ red chilli
• finely chopped
• large handful peanuts
• toasted
• 1 carrot
• peeled and sliced into spaghetti-like strands using a julienne peeler or spiraliser
• 1 cucumber
• sliced into spaghetti-like strands using a julienne peeler or spiraliser
• 3-4 shallots
• finely sliced
• 1 red chilli
• finely sliced
• large handful beansprouts
• good handful mint leaves

Directions

• For the fish cakes
• place the fish in a food processor and blend for 3 seconds until smooth. Add the fish sauce
• egg
• coriander
• curry paste
• chilli
• garlic
• ginger
• lime zest and juice and blend again until everything is combined.
• Remove the blade from the food processor and stir through the green beans and half the spring onions. With damp hands
• form the mixture into 12 balls and flatten to make fish cakes. Coat each fish cake with the sesame seeds.
• Heat the oil in a large frying pan and fry the fishcakes in batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper.
• Meanwhile
• for the dressing
• whisk the caster sugar
• lime zest and juice and fish sauce until the caster sugar has dissolved. Whisk in the red chilli.
• For the salad
• toast the peanuts in a dry frying pan until golden-brown
• remove from the pan and bash roughly in a pestle and mortar.
• Put all the rest of the salad ingredients in a large mixing bowl. Pour over the dressing and give it a good mix to combine.
• Garnish the fish cakes with the remaining spring onions and serve straight away with the salad and some sweet chilli dipping sauce.