Thai fish cakes

INGREDIENTS

• 500g/1lb 2oz white fish
• 1 tbsp Thai fish sauce
• 1 tbsp Thai red curry paste
• 2 tbsp chopped fresh coriander
• 2 spring onions
• 1 free-range egg
• pinch dried chilli
• 1 lime
• 2 tbsp plain flour
• vegetable oil
• 1 bunch watercress
• 2 tbsp honey
• 1 tbsp vinegar
• 1 small onion
• 2 tbsp tomato ketchup
• 1 tbsp chopped fresh mint and coriander
• watercress