To coat the fish cakes, beat the egg with the milk and place ... To make the mustard sauce: Pass the reserved warm milk from poaching the fish through a sieve and place in a jug.

If you don’t have time to make the mayo for the tartare sauce, substitute with a good-quality bought mayonnaise. For the fish cakes, put the mashed potato in a bowl and break up with a fork.

My Cajun crab cakes with Louisiana remoulade sauce are a sweet and succulent Gulf ... [feast_advanced_jump_to] Cajun crab cakes are fish cakes seasoned with South Louisiana spices and tossed ...

For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste.

“Once you know the rules, you can break the rules”: this has always been my learned approach to cooking. Schooled in the dark art of the rule-laden classical French cookery, you’re taught ...

In a large pan, combine 4 cups of water, dried anchovies, and dried kelp. Bring to a boil, after 10 minutes reduce the heat ...

Loh bok goh, often called radish (or turnip) cake or pudding ... Add the Chiu Chow preserved radish, the XO sauce, bird’s-eye chillies, fish sauce and white pepper. Continue to lift and turn ...