Ingredients

Ingredients For the chilli jam

• 75g/3oz caster sugar

• 2 red chillies, roughly chopped

• 3 plum tomatoes, roughly chopped

• 8 lime leaves

• 2 lemongrass stems, tough outer leaves removed, finely chopped

• 25g/1oz roughly chopped fresh ginger

• 2 garlic cloves, peeled, left whole

• 2 small shallots, roughly chopped

• 4 tbsp Thai fish sauce (nam pla)

• 40ml/1½fl oz sesame oil

• 50ml/2fl oz dark soy sauce

• 2 tbsp clear honey

• 3 limes, juice and zest

• 110g/4oz crème fraîche

For the fish cakes

• 110g/4oz Arbroath smokie, skinned, boned and flaked into small pieces

• 110g/4oz mashed potato

• 1 red chilli, finely chopped

• 1 tsp medium curry powder

• salt and freshly ground black pepper

• 1 lime, juice only

• 75g/3oz plain flour

• 2 free-range eggs, beaten

• 90g/3½oz Panko breadcrumbs

• vegetable oil, for deep frying

Description

Arbroath Smokies Are A Special Type Of Smoked Haddock And Well Worth Tracking Down For These Delicious Fish Cakes.

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