Thai fish cakes with Seared Scallops and Coconut Sauce
These fish cakes & scallops are perfect with a creamy coconut sauce, lightly fried then oven-baked for crispy perfection. Enjoy!
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Cooking tools:
- Food processor
- Immersion blender
- Fine-mesh sieve
- Microplane
- Oven
- Skillet
- Nonstick skillet
- Baking sheet
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Plate
- Paper towel
Ingredients
- 500 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
- 1 Lime
- 1 litre of Country Range Coconut Milk
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