Crispy soy-marinated salmon on a bed of seasonal sour fruits and fresh herbs, hit with a punchy nahm yum dressing. One of those salads that doesn't feel like a salad.
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 green curry mussels with krachai, coconut cream and pickled ginger and cucumber. The dish Frank makes the drive from the Cotswolds for, every time.
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.
Fresh Cornish mussels stir-fried in a turmeric paste with green peppercorns, coconut milk, chilli and Thai basil. Under 30 minutes. One of the most underrated things you can cook.
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.
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.
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.