Fish Cake Noodle Soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To make the fish cakes, put all the ingredients except the oil into a food processor and briefly pulse to blend together so you still retain some texture. If you don’t have a small food processor, chop the fish and all the ingredients quite finely, put in a bowl and beat them together, mixing in one direction.

Step 2

Lightly grease a plate or tray with 1 tablespoon of the oil and grease your hands. Take a lump of the fish cake mixture and form a patty with your hands, about 4 cm (1% in) in diameter and place on the greased plate. Repeat with the remaining mixture to make about 16 fish cakes.

Step 3

Heat the remaining oil in a large frying pan (skillet) over a medium-high heat and fry the fish cakes for about 3-4 minutes until golden on both sides. I usually start by placing one fish cake in the pan at 12 o’clock, then add them to the pan clockwise so I know which ones to turn, then remove and set aside. Keep the frying pan handy.

Step 4

To make the broth, measure the boiling water into a saucepan and add the ginger and fish sauce. Add eight fried fish cakes, cover and simmer to let the ginger infuse for 7-10 minutes.

Step 5

In the same frying pan used to fry the fish cakes, heat the oil over a medium heat and fry shallots until golden brown without letting them burn. Then add the garlic and watch until it turns golden, then remove from the pan and set aside.

Step 6

Cook the noodles as described on page 202, or according to the packet instructions. Divide into bowls with the watercress, spring onion, a pinch of dill, pepper, samphire, fried golden shallots and garlic and fish cakes from the pot. Bring the broth to a boil, then ladle hot broth onto each bowl. This will poach the samphire and seep into the fish cakes, and the watercress will flavour the broth. Serve immediately.