method
1. To make the cucumber relish, bring the vinegar, water and sugar to the boil. Stir until the sugar dissolves, then remove from the heat and cool.
2. Combine the rest of the relish ingredients together in a bowl and pour over the vinegar mixture.
3. Combine the fish, curry paste and egg in a food processor and process well. Transfer the mixture to a bowl, add the rest of the ingredients, except for the oil and garnish, and mix well.
4. Heat the oil in a wok or deep-fat fryer. Fry the fish cakes, a few at a time, for about 4 - 5 minutes or until golden brown. Remove and drain on kitchen paper. Garnish with Chinese mustard cress and serve with the cucumber relish.
5. Mould and shape the mixture into cakes about 5 cm (2 in) in diameter and 5mm (1/4 in) thick.
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