Thai Fishcakes with Cucumber
Dipping Sauce
Hot,
spicy and wonderfully moreish - these delicious fish cakes make a fabulous
first course, especially if the rest of the meal has a spicy theme.
Makes 6-8
Prep time: 20
minutes
Cooking
time: 10 minutes
Ingredients
For the
curry paste:
4-6 green chillies, de-seeded and roughly chopped
2 shallots, roughly chopped
5cm/2in of fresh ginger, peeled and grated
2 garlic cloves, crushed
Small bunch of fresh coriander
2 lemongrass stalks, chopped
1 lime, grated zest & juice
8 kaffir leaves, torn into pieces
1 tbsp coriander seeds, crushed
1 tsp ground cumin
1 tsp black peppercorns, crushed
2 tsp Thai fish sauce or light soy sauce
3 tbsp olive oil
For the
fish cakes:
2 tbsp Thai Green Curry Paste
1 free range egg
300g white fish, skin removed, cut into chunks
2 tbsp fish sauce
1 tsp sugar
2 tbsp cornflour
3 kaffir lime leaves, thinly sliced
1 tbsp fresh coriander, chopped
10 green beans, finely chopped
Flour, for dusting
Vegetable oil for deep frying
For the Dipping Sauce:
60ml water
75ml rice vinegar
50g sugar
1 garlic clove, finely chopped
1 cucumber, peeled and finely chopped
4 shallots, finely chopped
1 tbsp chopped fresh ginger
Watercress, to serve
Method
1.
To make
the curry paste, Place all the ingredients into a food processor and blitz to
a paste. You can use the paste straight away or store in a jar in the
fridge for up to 3 weeks.
2.
For the
dipping sauce, put the water, vinegar and sugar into a pan and place over a
medium heat, bring to the boil. Stir until the sugar had dissolved,
remove from the heat and allow to cool.
3.
When cool
add the garlic, cucumber, shallots and ginger. Mix together then
pour into a serving bowl.
4.
Put 2 tbsp
of curry paste, egg and fish into a food processor and pulse until
smooth. Place the fish mixture into a bowl and mix in the fish
sauce, sugar, cornflour, lime leaves, coriander and green beans.
5.
Mould the
mixture into fish cakes (approx 7.5cm/3in in diameter) with floured hands, you
should be able to make 6-8.
6.
Half fill
a deep heavy based pan with the oil, test the oil is ready by dropping in a
breadcrumb – it is ready when it sizzles and turns brown. Add the
fishcakes in batches and fry for 3-4 minutes until crisp and golden
brown. Remove from the oil with a slotted spoon and drain on kitchen
paper.
7.
To serve,
place the watercress on a large serving plate and top with the fishcakes. Serve
the dipping sauce alongside.
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