Thai Fish Cakes, served with a Fresh Chili and Lime Dipping Sauce
INGREDIENTS - Serves 6 as a starter
For the Fish cakes:
1 medium Salmon fillet (skinless)
1 Large Fillet Cod/White fish (skinless)
1 pack Prawns (chopped into small chunks)
2 tablespoons of capers
2 tablespoons of fresh grated ginger
handful fresh mint roughly chopped (to taste)
handful fresh coriander roughly chopped (to taste)
2 small fresh chilies (to taste)
1 fresh lime juice (to taste)
dash of fish sauce (to taste)
6 small potatoes peeled, boiled and mashed and left to cool
1 large egg yolk
plain flour for dusting
For the Dressing:
100ml Red wine vinegar
200g caster sugar
5 chillies (to taste)
1 finger sized piece of ginger, peeled and roughly chopped
2 cloves of garlic roughly chopped
juice of 2 limes
INSTRUCTIONS
To Make the Chilli Sauce
Finely chop the garlic, chillies and ginger and add to a non stick pan
Add the red wine vinegar, sugar and juice of limes
over a medium heat stir until the sugar has fully dissolved
leave to simmer for aprox 20min (stirring occasionally) or until the sauce has thickened to a sticky syrupy consistency
Leave to cool before serving
To Make the Fish Cakes
Place the Garlic, ginger, fish sauce and chillies in the blender and blend to a paste
Add the Cod and Salmon and blitz/pulse until you have a chunky fish paste (blend more for a finer finish)
Transfer to a bowl and add the chopped prawns, chopped fresh herbs, lime juice, capers, mashed potato and egg yolk
Mix well with your hands to combine together
Divide into twelve patties and put on a lined baking tray or using the flour to dust the outside to stop them sticking
Heat vegetable oil in a large, non-stick frying pan or wok over a medium heat. Fry the fishcakes, in batches of about three or four, for about 2 minutes on one side, then flip over to cook the other side until they are nicely browned and cooked through.
To Serve
Place some salad leaves on a plate
Add a couple of fishcakes
Drizzle over the chilli sauce
(Optional ) Garnish with more freshly chopped herbs, spring onions, fresh chillis and a slice of lime