Fish Cake Noodle Soup | Guest Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 500 grams fish such as salmon and haddock (cut into 2.5cm/1in chunks)
• 1½ tablespoons fish sauce
• 1 spring onion (roughly chopped)
• 1 shallot (roughly chopped)
• 3 cloves of garlic (roughly chopped)
• 20 grams fresh dill fronds (roughly chopped)
• 1 Thai red chilli (sliced) - optional
• zest of 1 lime (finely chopped)
• 3 tablespoons sunflower oil (for frying)
• 1½ litres boiling water
• 30 grams fresh ginger (julienned, then finely chopped)
• 3 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 2 round shallots (sliced)
• 2 cloves of garlic (finely chopped)
• 4 nests of fine egg noodles
• 200 grams watercress (shared between 4 bowls)
• 1 spring onion (sliced)
• 20 grams fresh dill fronds (chopped)
• 1 pinch of freshly ground black pepper
• 1 handful of samphire (or fine tip asparagus)
• 2 bird's eye chillies (finely chopped)
• 2 cloves of garlic (crushed)
• 3 tablespoons caster sugar
• 3 tablespoons white wine vinegar
• 4 tablespoons fish sauce
• 80 millilitres hot water