Thai fish sauce is available from larger supermarkets. Ask the fishmonger to skin the fillets for you.

Ingredients (Serves 4)

• 500 g skinless cod or haddock fillets
• 6 spring onions, trimmed and finely chopped
• 1 red chilli, deseeded and finely chopped
• 15 ml Thai fish sauce
• 15 ml lime juice
• sea salt
• 3 tbsp chopped fresh coriander
• 3 tbsp vegetable oil
• Fresh coriander and lime wedges to garnish

1. Place the fish, onions, chilli, fish sauce, lime juice and salt in a food processor and blend until smooth. Stir in the coriander.
2. Divide the mixture into eight and shape into fish cakes. Place on a plate, cover and chill for 1 hour so they can firm up.
3. Heat the oil in a shallow pan and cook the fish cakes in two batches, for about 5 minutes. Turn and cook for a further 3 minutes or until firm. Serve garnished with fresh coriander and wedges of lime.

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