Spicy haddock and squid cakes with Thai dip

2cm cube fresh ginger, peeled and grated

2 garlic cloves, roughly crushed

1 large bunch of fresh coriander, roots attached, roughly chopped

1-2 tbsp Thai green curry paste

250g fresh haddock fillet, skin and bone free, cut in cubes

250g  squid, cleaned and roughly chopped

freshly squeezed juice of a lime

1 ½-2 tbsp fish sauce (Nam pla)

lime wedges to serve

sunflower oil for frying

For the dipping sauce:

3 tbsp Nam pla, fish sauce

3 tbsp freshly-squeezed lime or lemon juice

3 tbsp warm water

2 tbsp sugar or more to taste

1 clove of garlic, crushed

1 red or green chilli 

For the cucumber salad:

2 shallots, peeled and thinly sliced lengthways

1 red chilli, deseeded and sliced into rings

1 green chilli, deseeded and sliced into rings

4 tbsp sugar

6 tbsp water

6 tbsp malt vinegar

½ tsp salt

1 cucumber, quartered lengthways and thinly sliced