John Torode serves up Thai fish cakes with beans, lime leaves and sweet chilli sauce on Sunday Brunch.

The ingredients are: 100g skinless salmon fillet, 100g skinless cod fillet, 150g prepared squid (or cuttle fish), 4 tbsp red curry paste, 8 lime leaves, very finely shredded, 2 snake (yard long) beans, chopped, 1 tablespoon fish sauce, 1 large egg white, 2 tbsp oyster sauce and 200ml vegetable oil, for deep-frying.

To serve: a handful of fresh coriander sprigs, sweet chilli sauce, 2 fresh red chillies, de-seeded and finely diced, 1?2 cucumber, de-seeded and diced, 15g roasted peanuts, chopped.

See the recipe in John’s new book titled: John Torode’s Sydney to Seoul: Recipes from my travels in Australia and the Far East, available from Amazon now.