Thai fish cakes with Seared Scallops and Coconut Sauce - Stir it up Magazine

Ingredients

• g 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
• bunch watercress
• 250 fresh breadcrumbs
• 4 large eggs beaten
• 36 cleaned scallops
• ml olive oil for frying
• 1 Lime
• 1 litre of Country Range Coconut Milk
• ml ml white wine
• ml fish stock
• ml fish sauce
• g minced garlic
• g dried chillies