I call this dish my Sweet and Spicy Seafood Sensation! Whilst it appears fairly complicated, it's really not! If you like your food spicy and you love your fish, this is the one for you. Ready? Then let's cook!

Simply take-

2 pounds of haddock or cod fillet, skinned
Bunch of coriander
2 red chilli peppers de-seeded and roughly chopped
4 slim or 2 fat spring onions (scallions US)
Thai fish sauce ( or light soya sauce)
Teaspoon of Thai green curry paste ( or half teaspoon of mild curry powder)

1 cucumber skinned, de-seeded and chopped
1 can of mango in juice
2 tomatoes de-seeded and chopped
Pinch of salt
Several turns of black pepper

6 courgettes (Zucchini US) sliced
1 red onion sliced
1 yellow squash in chunks
1 bulb fennel in chunks

Vegetable or sunflower oil
Butter

Then prepare them -

Cut fish into chunks and wizz in food processor for a few seconds to produce a course paste
Remove to mixing bowl
Tear coriander apart and place in processor with onions ( scallions) , chilli, 2 garlic cloves and curry paste or powder
Wizz well, whilst drizzling in about 3 teaspoons of Thai fish sauce (or soya)
Remove and mix with the fish

Cover closely with film and refrigerate for a couple of hours at least

Place courgettes(zucchini) squash onions and fennel in an oven proof dish with 3 cloves of chopped garlic.Sprinkle with oil and a few knobs of butter
Place to one side

In a bowl mix together the cucumber, mango ( keep 4 slices aside) and tomato. Sprinkle with finely chopped dill and mix with some of the mango juice
Chill until required.

And this is what you do

Place vegetables in an oven heated to 350f for 20 minutes
In a large frying pan, heat some oil and butter - about half an inch deep.
Using floured hands, shape the fish mix into 8 balls, then flatten slightly ( small burger size!)
Place carefully in hot oil and fry 6 minutes turning several times to avoid burning the surface
Remove and drain on kitchen paper keeping warm until required

Now lets make it look pretty!

In the centre of a warm plate, place a round of roasted vegetables
Put 2 fish patties on top then splash the cucumber mango sauce around the outside
Sprinkle the plate with parsley and several wedges of lime

Serve with a Thai beer such as Singha, or an Alsace wine - Gewertztraminer would be my choice!

Learn more about this author, Keith Hillman.
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