- 2 tbsp ready-made red curry paste from a jar
- 1 free-range egg
- 300g/10½oz pollock fillet, skin removed, cut into chunks
- 2 tbsp fish sauce (nam pla)
- 1 tsp sugar
- 2 tbsp cornflour
- 3 lime leaves, thinly sliced
- 1 tbsp chopped fresh coriander leaves
- 10 green beans, finely chopped
- flour, for dusting
- vegetable oil, for deep-frying
- 60ml/2fl oz water
- 75ml/2½fl oz rice vinegar
- 50g/2oz sugar
- 1 garlic clove, finely chopped
- 1 cucumber, peeled and finely chopped
- 4 shallots, finely chopped
- 1 tbsp chopped fresh root ginger
- watercress, washed and drained
- Place the curry paste, egg and pollock fillet into a food processor and pulse until smooth.
- Place the pollock mixture into a bowl and add the fish sauce, sugar, cornflour, lime leaves, coriander and green beans. Mix well.
- With floured hands, mould equal quantities of the fishcake mixture into fishcakes approximately 7.5cm/3in in diameter (you should be able to make 6-8 fishcakes.
- Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Add the fishcakes in batches and deep-fry for 5-6 minutes, until crisp and golden-brown. Remove with a slotted spoon and drain onto kitchen paper.
- For the dipping sauce, place the water, vinegar and sugar into a non-reactive pan over a medium heat and bring to the boil. Stir until the sugar has dissolved, then remove from the heat and allow to cool.
- Once cooled, add the garlic, cucumber, shallots and ginger. Mix well, then pour into a serving bowl.
- To serve, place some watercress onto a large serving plate and top with the fishcakes. Serve the dipping sauce alongside.