The second recipe designed by Michelin-starred chef, Tom Kerridge specifically designed to match Greene King IPA beer. The first in this mini-series was Slow Cooked Shoulder of Lamb with Anchovies and Mint for Old Speckled Hen.

Thai Fishcakes

• 1.5kg fillet of cod
• 2 Red chillies
• 1 Stick Lemon Grass
• ½ Bunch corianders
• 1 Small piece of ginger
• 2 Eggs
• 2 Lime leaves
• Salt and pepper
• 2 Cloves of garlic
• Zest of 2 limes

1. Finely chop the chillies, lemon grass, coriander, ginger and lime leave.
2. Blend the fish in a food processor with the salt and pepper, add the chopped ingredients and the eggs and bring together.
3. Mould into fish cake shapes and shallow fry.
4. Serve with chilli dipping sauce or a mix of fish sauce, sesame oil and lime juice.