Thai fishcakes with dipping sauce

Cooking Fish Thai fishcakes with dipping sauce

These little fish cakes are perfect for casual entertaining. Serve with the sweet chilli dipping sauce for maximum impact.

Lables: Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Make dipping sauce: Combine sugar, vinegar and 1/4 cup water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes or until sugar has dissolved. Stir in fish sauce and sweet chilli sauce. Remove from heat. Cool. Stir in coriander.
  2. Process fish, curry paste, fish sauce, egg and cornflour in a food processor until just combined. Transfer to a bowl. Stir in beans and lime leaves. Using 1 tablespoonful mixture at a time, shape mixture into twenty 1cm-thick patties.
  3. Heat oil in a frying pan over medium-high heat. Cook fishcakes, in batches, for 1 to 2 minutes each side or until golden. Serve hot with dipping sauce.

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500g ling fillets, skin removed, chopped
2 tbsp red curry paste
1 tbsp fish sauce
1 egg, lightly beaten
1 tbsp cornflour
40g green beans, trimmed, thinly sliced
4 kaffir lime leaves, spine removed, finely shredded
1/2 cup vegetable oil, for shallow-frying
1/2 cup white sugar
1/4 cup coconut vinegar or white vinegar
1 tbsp fish sauce
2 tbsp sweet chilli sauce
2 tbsp coriander leaves, chopped

Adv

Autors
Preparation time
30
Cooking time
20
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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