This recipe has been provided by out guest chef John Torode

Serves 4–6

Ingredients for the fish cakes

100g skinless salmon fillet

100g skinless cod fillet

150g prepared squid (or cuttle fish)

4 tbsp red curry paste

8 lime leaves, very finely shredded

2 snake (yard long) beans, chopped

1 tablespoon fish sauce

1 large egg white

2 tbsp oyster sauce

200ml vegetable oil, for deep-frying

To serve

a handful of fresh coriander sprigs

sweet chilli sauce

2 fresh red chillies, de-seeded and finely diced

1?2 cucumber, de-seeded and diced

15g roasted peanuts, chopped


1. Blend the salmon, cod and squid in a food processor until smooth. Add the red curry paste and pulse until well mixed.

2. Put all the other ingredients, except the vegetable oil, in a bowl. Mix in the fish mixture, then knead everything together for 5 minutes until smooth and elastic. To achieve a texture similar to the fish cakes from Thai street stalls, you should literally throw the paste into the bowl several times to make the mixture more elastic.

3. Heat the vegetable oil in a wok or deep frying pan to 180°C or until the oil bubbles up around the handle of a wooden spoon. Drop heaped teaspoonfuls of the mixture into the hot oil and deep-fry the fish cakes in batches over a medium heat until golden, about 4 minutes. Drain on kitchen paper.

4. Serve the fish cakes with a scattering of fresh coriander and a bowl of the sweet chilli sauce mixed with the chilli and cucumber and the chopped peanuts on top.