This scented cucumber salad makes a superbly refreshing accompaniment for the fish cakes, both the fish cake and salad includes sweet and spiced flavors.
450 gr Barramundi fillet (or white flesh fish)
10 ml Harissa spice
Zest of 1 lemon
¼ Bunch of chopped fresh coriander
1 Whole egg
1 Teaspoon honey
3 Saffron threads
1 Teaspoon hot water (to soak the saffron threads)
3 Tablespoons breadcrumbs
Cooking oil (optional)
15 ml sunflower oil, or spray
550 gr Lebanese cucumber – with skin
60 ml Fresh orange juice
30 ml Fresh lemon juice
15 ml Orange blossom water
15 gr Palm sugar (finely grated)
30g Feta cheese
Serve with chill cucumber salad.
Wine pairing: White flesh fish cake – these cakes are fine with a lighter crisper white wine such as Pinot Grigio, Muscadet or a Sauvignon Blanc.