Thai fish cakes with honey and herb dip

Thai fish cakes with honey and herb dip



السمك التايلندي مع العسل




Culinary combination: Serve with honey dip and watercress


INGREDIENTS

• 500g (1lb 2oz) white fish (cod, ling or pollock)
  
• 1 tbsp Thai fish sauce
  
• 1 tbsp red curry paste
  
• 2 tbsp chopped coriander
  
• 2 spring onions, finely sliced
  
• 1 egg
  
• Pinch of dried chilli
  
• Juice and zest of 1 lime
  
• 2tbsp plain flour, for dusting
  
• Sunflower or groundnut oil, for shallow frying
  
• 1 bunch of watercress
  

FOR THE HONEY DIP

• 2 tbsp honey
  
• 1 tbsp vinegar
  
• 1 small onion, finely chopped
  
• 2 tbsp tomato ketchup
  
• ½ tbsp each of chopped mint and coriander
  

METHOD











Put
the honey in a small pan with the vinegar, onion and ketchup. Bring to
the boil, remove from the heat and leave to cool. Add the herbs.

Put all the ingredients for the fish cakes, except the oil, flour and watercress, in a food processor and blitz.

Shape the mixture into small patties and dust in flour. Preheat the oven to 180°C/fan 160°C/gas 4.

Heat
the oil in a pan and shallow fry the fish cakes until golden. Transfer
to a baking sheet and put them into the preheated oven for 5 minutes to
heat through.

Serve with the dip and some of the watercress.

يا اخي مش عارف ليش بتغار مني يعني

عشان انا اصولي فرنسية ومهتم بالقضايا الشرق اوسطيه

يا سيدي الحق علي الي بدي اياكم تفطروا برمضان على امور مختلفه غير ام المنسف الي طلعتوا روحنا فيه

مشااااااااااااان الله