The freshest ingredients make all the difference in this recipe – perfect for spicy midweek supper.
500g/1lb 2oz white fish such as cod, ling or Pollock
1 tbsp Thai fish sauce
1 tbsp Thai red curry paste
2 tbsp chopped fresh coriander
2 spring onions, finely sliced
1 free-range egg
pinch dried chilli flakes
1 lime, juice and zest
2 tbsp plain flour, for dusting
vegetable oil, for shallow frying
1 bunch watercress
Preheat the oven to 180C/350F/Gas 4.
For the fish cakes, put all the ingredients except the oil, flour and watercress, into a food processor and blend together until smooth.
Shape the mixture into small fish cakes and lightly dust with the flour.
Pour the vegetable oil into a deep heavy-based frying pan until it is 2.5cm/1in in depth and place over a medium heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
Fry the fish cakes for 2-3 minutes on each side, or until golden-brown. Transfer to a baking tray and put the fishcakes into the oven for five minutes to heat through.
For the dip, put the honey into a small pan with the vinegar, onion and ketchup. Bring to the boil, remove from the heat and set aside to cool. Stir in the chopped herbs.
Serve the fish cakes with the honey dip and some watercress.
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