Have your say
Ingredients
Thai Fish Cakes with Tomato Salad
600 g (1 lb 5 oz) red fish or flathead fillets, skin removed
3 egg yolks
1 tablespoon Thai red curry paste
1 tablespoon sweet chilli sauce
1 tablespoon fish sauce
3 kaffir lime leaves, finely shredded
8 green beans, very thinly sliced
4 tablespoons chopped coriander (cilantro) leaves
4 tablespoon peanut oil
steamed jasmine rice and lime wedges, to serve
TOMATO SALAD
3 handfuls coriander (cilantro) leaves
3 handfuls mint
2 Lebanese (short) cucumbers, halved lengthways, seeds removed and sliced on the diagonal
1 avocado, chopped
20 cherry tomatoes, halved
4 tablespoon crushed unsalted roasted peanuts
CHILLI DRESSING
2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons sweet chilli sauce
Method
- Place the fish into a food processor and process until smooth, or finely chop with a very sharp knife. Transfer to a bowl and add the egg yolks, curry paste, sweet chilli sauce, fish sauce, lime leaves, beans and coriander. Mix until well combined, then roll heaped tablespoons of the mixture into balls and flatten each into a disc about 5 cm (2 inches) across. Cover and refrigerate for 30 minutes.
- To make the tomato salad, combine all the ingredients except the peanuts in a bowl. Sprinkle with the peanuts.
- To make the chilli dressing, combine all the ingredients in a bowl and whisk until well combined.
- Preheat a barbecue hotplate or non-stick frying pan to medium direct heat and brush with oil. Cook the fish cakes for 2–3 minutes on each side or until golden and firm to the touch.
- To serve, arrange the fish cakes on serving plates. Top with the salad and spoon over the dressing. Serve with steamed rice and lime wedges.
Comments
Be the first to comment.
New user? Sign up
Make a comment
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your comment has been submitted for approval.
Comments are moderated and are generally published if they are on-topic and not abusive.