For the fish cakes, place the fish, fish sauce, red curry paste ... Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice ...

Add the fish and poach for 6 – 8 minutes. Using a slotted spoon remove the fish and set aside. Reserve the milk for the sauce ... rounds and shape into fish cakes. To coat the fish cakes ...

Dip the fish cakes in each plate ... To make the tartare sauce, put the egg yolk in a bowl or food processor with a generous pinch of salt and the mustard. Whisk or pulse briefly, then very ...

tangy dipping sauce or condiment that pairs well with seafood, especially fish fry recipes like fish and chips. Try homemade tartar sauce with fish sticks, crab cakes, salmon patties or fried oysters.