Crispy noodle fishcakes

Defrost the fish in the fridge overnight (or see tip), then pat dry with kitchen paper.

Scrunch and snap the noodles into a bowl, cover with boiling water and leave to rehydrate for 3 minutes, then drain, squeeze out any excess liquid, and return to the bowl.

Finely chop the thinner tail end of the fish on a board, and roughly dice the rest so you have a good mix of textures. Finely grate over half the lemon zest, finely chop and add most of the coriander (stalks and all), reserving a few leaves for garnish, add a pinch of sea salt and black pepper and 1 tablespoon of sesame seeds.

Crack the egg into the noodle bowl, then scrape in the fish mix. Scrunch together well with your clean hands, then divide into 6 and, with wet hands, shape and press into 2cm-thick patties.

Put a large non-stick frying pan on a medium heat with a spritz of olive oil. Once hot, fry the fishcakes for 3 to 4 minutes on each side, or until beautifully golden and cooked through, turning occasionally, then drain on kitchen paper.

Meanwhile, trim the green beans. Cook in a pan of boiling salted water for 4 minutes, or until just tender, then drain.

Put the pan back on a medium heat with 1 tablespoon of oil. Add the green beans, the remaining sesame seeds, a pinch of salt and a squeeze of lemon juice, and cook for a couple of minutes, tossing occasionally.

In a blender, blitz the apricots and harissa with half the lemon juice and 100ml of boiling water until smooth, then season to perfection.

Dollop a spoonful of apricot sauce onto each plate. Sit a crispy fishcake on top, then a few green beans, and repeat to create a stack. Tear over the reserved coriander leaves, finish with a shake of soy sauce, and serve with lemon wedges, for squeezing over.