pescatarian

Thai Fishcakes with Salmon, Cod and Smoked Haddock

Thai fishcakes with salmon, cod and a hit of smoked haddock. Green curry paste, makrut lime, tamarind - and a hand-squeezing technique that gives them proper crispy edges.

Thai Fishcakes with Salmon, Cod and Smoked Haddock

Green Curry Mussels with Pickled Ginger and Cucumber

Thai green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank makes the drive from the Cotswolds for, every time.

Green Curry Mussels with Pickled Ginger and Cucumber

Crispy Salmon Salad with Sour Fruits, Tempura Watercress & Chilli & Lime Nahm Yum Dressing

Crispy salmon with pomelo, green mango, tempura watercress and a chilli lime nahm yum dressing. One of Farang's most requested dishes, adapted for home.

Crispy Salmon Salad with Sour Fruits, Tempura Watercress & Chilli & Lime Nahm Yum Dressing

Seabass with Sour Fruits & Dill

Seabass acid-cured in lime juice for 3 minutes, dressed with nahm yum, physalis and fresh dill. No heat, no washing up. Ready in 15 minutes. Works with salmon, prawns and any sour fruit you have.

 Seabass with Sour Fruits & Dill

Smoked Salmon Laksa with Soft-Boiled Eggs, Peanuts & Pickled Mustard Greens

Cold-smoked salmon laksa built on a red curry paste base with coconut cream, dried shrimp floss, soft-boiled eggs, peanuts and pickled mustard greens. The smoke is the point.

Smoked Salmon Laksa with Soft-Boiled Eggs, Peanuts & Pickled Mustard Greens

Green Curry of Mussels with Wild Ginger, Asian Vegetables, Sweet Basil & Vermicelli Noodles

Thai green curry of mussels with homemade paste, wild ginger, baby corn, green beans, sweet basil and vermicelli noodles. Make the paste and freeze in batches. Don't go heavy on the coconut cream. Serves 4.

Green Curry of Mussels with Wild Ginger, Asian Vegetables, Sweet Basil & Vermicelli Noodles