Instructions: Put the lemon grass and ginger in a processor and finely chop.

Add the coriander salmon chillies fish sauce coconut milk and salt half the beaten egg mixture and 2 tbsp of the breadcrumbs and briefly pulse to a coarse paste.

Taste the mix and add more salt if needed.

Press the mixture into a shallow tin lined with clingfilm (I use a roulade tin).

Smooth off the mixture with a knife then place in the freezer until firm but not frozen.

Invert the chilled slab of Thai flavoured fish onto a chopping board and cut into neat fishfinger shapes.

Dip each one in the remaining beaten egg then smother with the remaining breadcrurnbs.

Heat the oil and deep fry the fingers in batches until golden.

Serve with bowls of Thai sweet chilli dipping sauce.

These make great party food. They ran be made and fried the day before and reheated in a hot oven. Fish fingers and peas are an item so serve these on a sea of pea and mint salad on a long dish or in individual takeawaystyle containers with homemade sachets of Thai sweet chilli sauce. Just toss some cooked peas in dressing and add fresh mint leaves.

Makes about 24

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