Instructions: Mix in a blender the coriander, grated ginger, garlic, red chillies and coconut cream. Blend until mixed and finely chopped.

Take the cod and ask your fishmonger to skin and pin it for you and add this to your mixture. Next add you chilli paste, as much as you want to taste and blend for 30 seconds.

Once blended put into a large bowl and add the lime juice and rind, salt, pepper, sugar and finely chopped red onion. Finally, add the breadcrumbs gradually while mixing until it becomes more sticky than wet. Pop into the fridge for 20 minutes.

Remove the mixture from the fridge and roll a small handful between the palms of your hand to make a ball then slowly pat it out, you must try not to crack the edges. You will need 3 fishcakes per person.

Put about 1/4 of an inch of sesame oil and half vegetable oil in a frying pan and put on half heat. Shallow fry your fishcakes all the while moving the pan to prevent them sticking to the bottom. Fry for 15 minutes.

Next make your salad dressing. Simply whisk all the ingredients together and leave aside.

For the Oriental Salad Take a whole Chinese lettuce and shred finely. With your Bok Choi you should only cut away the stalks and add whole to your salad. Take your fennel, peel it, cut it into quarters, remove the stalk in the centre and slice vertically into fine shavings. Add a handful of washed beansprouts. Take a handful of spring onions, cut the green tops off, tail them as well and finely slice. Finally mix together and add a few coriander leaves.

Finally cover the plate with your salad, drizzle 2 tbsp of your dressing over this and arrange your three fishcakes in the centre of the plate. For the finishing touch make a dressing of half vinegar and half white wine, drizzle a few tbsps onto your fishcakes and garnish with a sprig of coriander.

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