Thai Fishcakes.

Name: Thai Fishcakes.
Ingredients: 350 g white fish fillets, without skin such as cod or 350 g haddock; 1 teaspoon Thai fish sauce; 2 tablespoons Thai red curry paste; 1 tablespoon lime juice; 1 garlic clove, crushed; 4 dried kaffir lime leaves; 1 egg white; 3 tablespoons chopped fresh coriander; vegetable oil (for cooking); salt and pepper; fresh salad leaves, to serve; 1 small red chili pepper; 1 tablespoon light soy sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 3 tablespoons chunky peanut butter; 4 tablespoons coconut milk

17 ingredients

9 steps

Ingredients

350 g white fish fillets, without skin such as cod or 350 g haddock
1 teaspoon Thai fish sauce
2 tablespoons Thai red curry paste
1 tablespoon lime juice
1 garlic clove, crushed
4 dried kaffir lime leaves
1 egg white
3 tablespoons chopped fresh coriander
vegetable oil (for cooking)
salt and pepper
fresh salad leaves, to serve
1 small red chili pepper
1 tablespoon light soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
3 tablespoons chunky peanut butter
4 tablespoons coconut milk

Directions

1

Put the fish fillet in a food processor with the fish sauce, red curry paste, lime juice, garlic, lime leaves and egg white and process the ingredients until a smooth paste forms.
2

Stir in the fresh coriander and process the paste again til mixed.
3

Dived the mixture into 8-10 pieces and roll into balls.
4

Flatten the balls to make round patties and set aside.
5

To make the peanut dip halve and deseed the chilli, the chop finely.
6

Place in a small pan with the rest of the dip ingredients and heat gently, stirring continuously until blended.
7

Season to taste.
8

Heat the oil in a frying pan and cook the fishcakes for 3-4 mins each side until golden brown.
9

Drain on kitchen paper and serve hot on a bed of salad leaves with the peanut dip.