Ching-He Huang served up Hong Kong-style fried fish and coriander squid balls with dark soy noodles on Saturday Kitchen.

For the coriander fish balls: 200g whole haddock fillet, skin removed, roughly chopped, 100g squid, cleaned, roughly chopped, pinch sea salt flakes, pinch ground white pepper, 1 tsp oyster sauce, 1 tsp Shaoxing rice wine (or dry sherry), 1 large free-range egg white, 1 tbsp cornflour, 1 tbsp finely sliced coriander stems and rapeseed oil, for deep frying.