As with most recipes, you can mix and match ingredients to your arty heart's content with these fishcakes. You can use salmon or canned tuna, even. And make them as spicy as you wish. Cooking is a personal and intimate art form, an expression of yourself and your emotions at the time and not always an exact science as some snobbish cooks and chefs may want you to believe!
For the salad, combine the orange segments, red onion rings, watercress and whole coriander leaves. Toss lightly and place in the fridge until serving.
Put the hake, haddock, eggs and curry paste into a blender and pulse until it’s finely chopped. Scrape into a bowl and add the lemon or lime rind and juice, the fish sauce, cornflour, sufficient bread crumbs to bind the mixture, chopped coriander and spring onions. Mix thoroughly and shape the mixture into nice thick patties, about 6 cm in diameter.
Heat the oil and over medium-high heat, cook the fish cakes for about 3 to 4 minutes per side or until cooked through. Drain on kitchen paper.
Blend together the remaining ingredients and drizzle over the salad. Toss well and pile onto the fish cakes and serve.
Serves 4 – 6
Chef's hint: If you're squeamish for the chopped raw fish and scared it won't cook through, then use flaked cooked fish ... but it may be dry. Alternatively, use the raw fish, then lightly brown both sides of the fishcakes in a little butter then place in a hot oven (180º C) for 6 - 8 minutes or until cooked right through yet still moist inside and crisp on the outside. Yum.