400g ling or
redfish fillets, skinned, cut into chunks
(or other white fish fillets)
fish cakes - process the fish in a food processor until a coarse
Transfer to a bowl.
Add coriander pesto, then roll heaped tablespoonfuls of the
mixture into 'cakes'. Heat
the oil in a large frying pan and fry the fish cakes in batches for
1 minute on each side, until golden brown. Lift out and drain on
kitchen paper. For the spicy cucumber salad - slice the
cucumber in half lengthways and scoop out the seeds using a spoon.
Discard seeds then place the cucumber cut-side down on a chopping
board and cut on the diagonal into 1.5cm pieces. Place the cucumber
in a bowl sprinkle with sugar and salt and mix well. Cover and chill
for 30 minutes. Meanwhile place the remaining ingredients in a bowl
and stir to combine. Squeeze the cucumber to remove excess liquid.
Place the cucumber in a serving bowl and mix with the dressing. Place
the fish cakes on a serving plate with the spicy cucumber salad and
serve with steamed jasmine rice and lime wedges.