Step: 1/8

Cut the fish fillet into pieces. Separate the egg. Blitz the fish in the blender with the egg whites. (The egg yolks are not needed in this recipe.)

Step: 2/8

Mix the chopped fish with the mustard and 1 tbsp breadcrumbs. Season with salt and pepper.

Step: 3/8

Using damp hand, shape the fish mixture into 4 patties. Chill for about 5 minutes in the freezer.

Step: 4/8

Drain the ginger in a sieve, finely chop and mix with the salad cream.

Step: 5/8

Cook the noodles in boiling salted water according to the pack instructions. Squeeze the lime juice.

Step: 6/8

Mix the wasabi paste, sesame oil, soy sauce and 2 tsp lime juice. Season with salt and pepper. Drain the noodles and cool briefly under cold water. Mix the noodles with the wasabi sauce.

Step: 7/8

Mix the sesame with the remaining breadcrumbs and turn the fish patties in it to coat, pressing the crumbs in gently.

Step: 8/8

Heat the oil in a frying pan and fry the fish patties for 3-4 minutes on each side over a medium heat until golden and crisp. Serve the noodles with the fish patties and ginger cream.