Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack
- 400g pack frozen pollock fillets, thawed, dried and roughly chopped
- 1 egg
- 1 tbsp red Thai curry paste
- 2 tsp fish sauce
- 1 tbsp cornflour
- zest and juice 1 lime
- 50g green beans, trimmed and finely sliced
- 2 tbsp sunflower oil, for frying
- 3 tbsp sweet chilli dipping sauce
- leafy salad, to serve
MethodTip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- 300g potato, cubed
- 2 spring onions, finely chopped
- 2 tbsp choppped parsley
- 1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces
- 1 egg, beaten
- 85g breadcrumb
- 3 tbsp mayonnaise
- 85g bag watercress
- 2 tsp caper, chopped
- sunflower oil, for frying
- lemon wedges, to serve (optional)
- Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
- Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
- Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)
- 75g French beans, finely sliced
- 200g fresh white crabmeat
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, crushed
- 4 spring onions, trimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 egg, beaten
- sunflower oil, for frying
- 5 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 6cm piece ginger, peeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrass, trimmed and roughly chopped
- 2 tbsp chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauce or lime juice
- 1 tbsp soy sauce
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
- 500g (cleaned weight) medium-size squid
- 2 tsp white peppercorns
- 4 tsp flaky sea salt
- 100g plain flour
- groundnut or vegetable oil, for frying
- 1 long dried chilli, roasted and deseeded
- 1 tbsp palm sugar or light muscovado sugar
- juice 1 lime
- 50ml fish sauce
- Cut the squid into large pieces, then score a criss-cross diamond pattern into the flesh, without cutting all the way through. To make the chilli dressing, pound the roasted dried chilli in a mortar and pestle (or food processor), then add the palm sugar. Pound again, adding the lime juice and the fish sauce. Mix well and place to one side. Heat oven to 180C/fan 160C/gas 4 and slide a baking sheet in.
- Pound the peppercorns and sea salt together, then stir into the flour in a large bowl and set to one side. Heat a few cms oil in a wok or deep frying pan.
- Place the wok over a high heat; when the oil starts to shimmer, it is ready. Toss the squid in the seasoned flour so that it is coated well.
- Drop a quarter of the squid into the oil and fry for about 1 min. The squid should curl and go crisp. Lift out of the oil with a slotted spoon and keep warm in the oven on the baking sheet while you cook the rest. Serve straight away, with the dressing on the side.