Thai Spiced Fish Cakes

-SAUCE-
1 Piece fresh root ginger
1 sm Onion
1 sm Clov garlic
2 Limes
2 Kaffir lime leaves
150 ml Fish stock
150 ml Double cream
1/2 ts Sugar
Salt and white pepper

Prepare fish cakes. Peel and chop potatoes. Bring to boil in a saucepan of
salted water, then simmer until soft. Drain and mash potatoes.

Now prepare sauce. Blanch root ginger. Drain and shred finely. Peel onion.
Finely chop half for this recipe. Peel and crush garlic. Grate zest from
one lime and squeeze juice. Cut peel from remaining lime and cut fruit into
segments. Shred lime leaves.

Place chopped onion, garlic and lime juice in a small saucepan with fish
stock and one shredded lime leaf. Simmer until onion is soft. Set to one
side.

Now return to the fish cakes. Heat a little water in a frying pan. Add
salmon and monkfish and poach until just cooked. Remove fish from cooking
liq1uor and flake. Cut chilli in half and remove core and seeds. Chop flesh
finely. Crush coriander seeds and sieve to remove husks. Grate zest from
lime into a bowl. Mix the potato, salmon, monkfish, chilli, coriander
seeds, lime rind, fresh coriander and chives. Season to taste – you may
need to add a squeeze of juice from the lime to liven up flavours.

Shape into 8 small fish cakes, flattening tops and sides with a palette
knife. Make a bed of sesame seeds on a plate and use them to coat fish
cakes. Press seeds onto cakes using a palette knife. Heat sunflower and
sesame oils together in a frying pan. Fry fish cakes until golden on all
sides.

Reheat sauce, add cream and boil to reduce slightly and concentrate
flavours. Pass sauce through a sieve into a clean pan. Add lime zest,
shredded blanched ginger, remaining lime leaf and seasonings. Cook briefly
to blend flavours.

Drain fish cakes on absorbent kitchen paper. Drop lime segments into sauce,
check seasonings and serve with fish cakes.