Tod mun pla, or fried fish cakes, is a popular dish from Thailand. The best I’ve eaten were in Bangkok, where a street food vendor was frying them as fast as she could for a line of eager customers.

Divide the mixture in half three times to produce eight even rounds and shape into fish cakes. To coat the fish cakes, beat the egg with the milk and place in a small bowl. Place both the flour ...

You can use any white fish for this recipe, in which it is coated in gentle spices and quickly fried. It's important to be patient with the onions to ensure they caramelise without burning.