Wok on. Add 2 tablespoons of vegetable oil. Add the fish balls, stir fry for 2 minutes and set aside. Clean the wok. Turn to a medium heat and add 2 tablespoons of oil.

Heat a wok over medium heat. Add the oil, garlic, diced onion and lemongrass and stir-fry until fragrant. Increase the heat to high, then add eel and stir-fry for 2 minutes.

To make the fish balls, place the squid and haddock in a food processor. Add the salt, pepper, ... heat the groundnut oil in a 2.5 litre/4½ pints wok or cooking pot over a high heat.