Vietnamese-style Fried Fish Cakes

• 200g mackerel

• 100g minced white fish

• 200g cleaned squid

• 1 clove garlic, finely chopped

• 3-4 spring onion whites

The Seasoning

• 1 tbsp fish sauce

• ½ tsp salt

• Pinch black pepper

• ½ tsp sesame oil

The Sauce

• 2 tbsp fish sauce

• 1 tbsp sugar

• ½ lime, juiced

• 50ml water

• 1-2 Birdseye chillies

Roughly chop the spring onion whites and garlic and add to the blender along with the seasoning. Blitz that up. Roughly chop the fish fillets and squid and add to the blender. Blitz that until you get a smooth texture 3-4 minutes.

The Sauce

Finely chop the chillis and add to a ramekin along with the rest of the sauce ingredients, and stir well.

Wet your hands and shape the paste into round balls. Cover the base of the pan with oil and getit up to a medium-high heat. Oil the back of your spatula and press the fish balls down into thepan. Fry until golden brown on both sounds, and slightly bouncing back at you when you pressdown on them. Serve with the sauce