Ingredients
For the fish cakes
100g skinless salmon fillet
100g skinless cod fillet
150g prepared squid (or cuttlefish)
30g red curry paste
8 lime leaves, very finely shredded
2 snake (yard long) beans or green beans, chopped
1 tbsp fish sauce
1 large egg white
1 tbsp oyster sauce
200ml vegetable oil, for deep-frying
To serve
handful of fresh coriander
sweet chilli sauce
2 fresh red chillies, deseeded and finely chopped
½ cucumber, deseeded and chopped
15g roasted peanuts, chopped
Method
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Blend the salmon, cod and squid in a food processor until smooth. Add the red curry paste and pulse to mix.
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Put all the other ingredients, except the vegetable oil, in a bowl. Mix in the fish mixture, then knead everything together for 5 mins until
smooth. To achieve a texture similar to the fish cakes from Thai street stalls, you should literally throw the paste into the bowl several times to make the mixture more elastic. -
Heat the vegetable oil in a wok or deep frying pan to 180C or until the oil bubbles up around the handle of a wooden spoon. Drop heaped teaspoonfuls of the mixture into the hot oil and deep-fry in batches over a medium heat until golden, about 4 mins. Drain on kitchen paper.
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Serve the fish cakes with a scattering of fresh coriander and a bowl of the sweet chilli sauce mixed with the chilli and cucumber and the chopped peanuts on top.
PER SERVING (6)
181 kcals • fat 14g • saturates 1g • carbs 2g • sugars 1g • fibre 1g • protein 11g • salt 1.1g
