Step 1

Place fish, garlic, spring onions, lime zest, ginger, red curry paste and egg into a food processor and pulse until combined. Don’t pulse too much as the mixture will become pasty; you just want the fish to be finely chopped but with some texture still.

Step 2

Stir through flour and season with a little salt.

Step 3

Heat a non-stick frypan to medium high, spray lightly with oil and place 1/4 cups of fish mixture into the pan.

Step 4

Cook fishcakes in batches for 5 minutes per side or until cooked through.

Step 5

While cakes are cooking, toss together cooked rice vermicelli, capsicum, coriander, mint and spinach.

Step 6

Combine the sesame oil, fish sauce, lime juice and sugar in a jar, give it a good shake and pour over the noodle salad.

Step 7

Divide salad among plates or bowls and top with cooked fishcakes.