ASDA part of the Wal-Mart family

• Juice and grated zest of 1 lime
• 2tbsp Thai fish sauce
• 2tbsp Asda sweet chilli sauce
• 1 bunch spring onions
• 500g haddock or halibut fillets, skinned, cut in cubes
• 50g desiccated coconut
• 1tsp chopped lemograss in oil
• 1cm piece root ginger, peeled and grated
• 3tbsp chopped fresh coriander
• 1 large red chilli, deseeded and finely chopped
• 3tbsp plain flour
• 4tbsp sunflower oil

1 Mix the lime juice with the Thai fish sauce, sweet chilli sauce and soy sauce. Set aside.

2 Finely chop 3 spring onions. Shred the rest and set aside. Whizz the fish in a processor with the coconut until it is the texture of mince - or chop by hand.

3 Put the fish in a bowl and mix with the lime zest, chopped spring onions, lemongrass, ginger, coriander and chilli. Season and, with damp hands, shape into 16 small, flat cakes.

4 Put the flour on a plate and lightly coat the fish cakes on each side. Heat 2 tablespoons oil in a frying pan until very hot, fit as many fish cakes as you can in a single layer and fry for 1 minute on each side. Remove and keep warm while you cook the rest, adding more oil when necessary.