Vietnamese-style turmeric fishcakes with spring onion & herb salad

Method

• step 1

  Pour the coconut milk and the milk into a large saucepan, along with the bashed lemongrass and garlic, half the ginger, the turmeric, curry powder, ½ tsp fish sauce and 1 tsp salt. Add the potatoes and slowly bring to a boil, around 10 mins. Gently simmer until the potatoes are tender, around 12-15 mins. Using a slotted spoon, remove the potatoes and set aside to steam-dry. Add the cod loin to the pan and turn the heat to low. Cover with a lid and cook for 10 mins, until the cod is just cooked through and tender.

• step 2

  Add a third of the sliced spring onions, the chopped garlic, remaining ginger, half the remaining lemongrass and the dill to a bowl. Tip in the drained potatoes, discarding the garlic cloves and lemongrass and mash well. Once well combined, flake the fish into the mixture with 3 tbsp of the poaching liquid. Mix gently, keeping some big flakes in there and form into 4 equal-sized patties. Set aside in the freezer for 5-10 mins to firm up.

• step 3

  Heat the oil in a high-sided frying pan over a medium heat. Tip the eggs into a shallow bowl, then the flour and panko into two other separate bowls. Coat the fishcakes in flour, then the eggs, and finally in the panko breadcrumbs.

• step 4

  Once a few breadcrumbs added to the oil rise to the top and brown quickly, add the fishcakes carefully by lowering them in with a slotted spoon. Cook for 3-4 mins on each side until golden. Alternatively, these can be cooked in the air fryer at 190C for 10 mins with a drizzle of oil on top, turning halfway through.

• step 5

  Meanwhile, to make the salad, combine the soy sauce, vinegar and lime juice with the remaining fish sauce. When ready to serve, add the julienned spring onions, mint, basil and coriander and toss to combine. Serve the fishcakes with the herb salad on the side.