POLLOCK DUMPLINGS

METHOD

1. Dumplings: Pulse the fish in a food processor along with the soy, fish sauce and lime juice. Tip this thick paste into a large bowl and mix with the chilli, ginger, garlic, three of the spring onions and the sesame seeds. Roll into walnut-sized balls.

2. Heat the sesame oil in a frying pan and fry the balls in batches until cooked through (about 8 to 10 minutes), moving constantly until golden.

3. Noodle soup: Heat the olive oil in a saucepan, add the garlic, ginger and curry paste, and fry for a minute or so. Add the stock, fish sauce and milk, bring to a simmer, then add the noodles. Turn off the heat and leave until the noodles are just cooked.

4. To serve, divide among four bowls and add dumplings. Serve with sliced chilli, spring onions (chopped), coriander and a squeeze of lime.

Lagom: The Swedish Art of Eating Harmoniously (Hardie Grant, £20) by Steffi KnowlesDellner. Out now.