300ml/½ pint vegetable oil, for deep frying
200g/7oz hoki fillet
½ red chilli, finely chopped
small handful fresh coriander, chopped
1 tsp sesame oil
salt and freshly ground black pepper
1 spring onion, chopped
sea salt,for sprinkling
dash vegetable oil
150g/5½oz ready-cooked noodles
½ carrot, finely sliced into ribbons
2 spring onions, chopped
½ red chilli, finely chopped
2 tbsp soy sauce
2 tsp sesame oil
1 tbsp sesame seeds, to serve
Place the vegetable oil into a deep, heavy-based saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it.(CAUTION: hot oil can be dangerous. Do not leave unattended.)
For the fishcakes, place all the fishcake ingredients, except the salt, into a food processor and pulse until combined.
Remove the fish mixture from the food processor with your hands and roll into walnut-sized balls. Carefully drop the balls into the hot oil and deep fry for four minutes, or until golden-brown. Carefully remove the balls with a slotted spoon and drain on kitchen paper. Scatter with sea salt.
For the noodles, heat the vegetable oil in a wok, add the noodles, carrots, spring onions and chilli and fry over a high heat for two minutes.
Add the soy sauce and sesame oil to the wok and stir well.
To serve, pile the noodles onto a serving plate, top with the fishcakes and sprinkle with sesame seeds.
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