Hot Asian Fish Cakes

Add the rice to a medium pot with 500ml cold water and a pinch of salt, bring to the boil on a high heat and cook for 20-25 min or until the rice is cooked with a slight bite

Meanwhile, add 1 tbsp (2 tbsp) of sugar and 350ml (600ml) of water to another pot with a lid on a high heat

Meanwhile, slice the chilli(es) in half lengthways, scrape out the seeds with a teaspoon and chop finely

Once the sugar water is boiling, add the chilli and half the white wine vinegar

Return to a boil, then lower the heat to a gentle simmer without a lid for 15 min

Meanwhile, slice the spring onion(s) finely, keeping the whites (step 4) and greens (step 8) separate

Peel the cucumber lengthways into ribbons with a vegetable peeler, stopping at the seedy interior

Add the ribbons to a bowl with the remaining white wine vinegar, 1/4 tsp (1/2 tsp) of sugar, 1/4 tsp (1/2 tsp) of salt and chilli flakes

Mix the ribbons and leave until serving

Pat the fish dry and cut roughly into 2cm chunks

Add the fish, curry paste, fish sauce, five spice and the whites of the spring onion to a food processor

Blitz until the mixture comes together into a chunky, sticky ball

Shape the mixture into 4 (8) flat patties

Add 1-2 tbsp of vegetable oil to a pan on a medium heat

Once hot, cook the patties for 2-3 min each side, or until golden, cooked through and with a slight bounce in the centre

Meanwhile, finely chop the seedy interior of the cucumber

Bring the chilli sauce to a rapid boil until the water has evaporated by 2/3rds

Divide the sauce into bowls for each person

Divide the chopped cucumber between each bowl

Transfer the cooked fish cakes to a plate to rest, keeping the pan on a low heat

Drain the cooked rice in a sieve

Toss the drained rice back into the fish pan and stir until the rice is coated in the remaining oil for a little flavour