The batter may settle to the bottom of the bowl if left for a while. If this happens, scoop up mixture from the bottom of the bowl ensuring each fritter has some batter.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

To ensure this recipe is gluten free, be sure to read the label of your fish sauce.

This recipe is also great with hapuka, snapper, salmon or tuna.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

Check your fish for doneness after 25 minutes. Cooking time will depend on the thickness of your fillet.

To protect against discolouration with longer-term use, 30 g lemon juice or 1 level tsp vitamin C or ascorbic acid must be added to the water.

Banana leaves can be substituted with baking paper. In step 5, brush each fish fillet with marinade, place each fillet on a piece of baking paper (approx. 30 cm x 40 cm), fold in the 4 sides to create a parcel then tie with butcher's string. Repeat with remaining fish fillets, then place 4 parcels in 'Ben' stoneware baking dish. Continue with recipe.

Red mullet has thick bones, which can be easily removed with tweezers before cooking.

The combination of beans and seafood is common in many Mediterranean countries. In this recipe the small black-eyed beans serve as a bed for the pleasant firmness of the squid, giving this dish an interesting balance of flavour and texture. Packed with nutrients, this recipe feeds many and can be adapted to your ingredients and preferences.

If possible, buy your cod from the fishmonger or fish counter at the supermarket, asking for a fillet from the centre of the loin. This will ensure the fish cooks evenly.

Please refer to The Basic Cookbook for the Vegetable Stock Paste recipe.

When making the aioli in step 4, take care to drizzle the oil very slowly around the lid.

Use white-fleshed fish like sea bass, threadfin, grouper, or snapper.