Thai Fishcakes with an easy honey dip

Ingredients

• 250 g cod fillet, roughly chopped
• 1/2 tbsp fish sauce
• 1/2 tbsp red curry paste
• 1 spring onion
• 1/2 small bunch coriander, finely chopped
• 1/2 eggs
• 1/4 tsp hot chilli powder
• 4 wedges lime, juice and zest
• 1 g plain flour, for dusting
• 100 ml groundnut oil
• 40 g watercress, garnish
• 1 tbsp honey
• 1/2 tbsp vinegar
• 1/2 red onion, finely chopped
• 14 g tomato ketchup, (1 tbsp)
• 1/4 handful mint, finely chopped
• 1/4 small bunch coriander, finely chopped