Thai Fish Cakes & Salad
Ingredients
300 g firm white fish fillets (Gurnard, John Dory)
¼ cup coriander leaves
1 teaspoon cornflour
½ egg, beaten
1 tablespoon fish sauce
2 tablespoons very cold water
1 teaspoon red curry paste
1 kaffir lime leaf, de stemmed & very finely shredded then chopped
2 spring onions, very finely sliced
3 tablespoons vegetable oil
2 lime wedges or 2 tablespoons sweet
chilli sauce to serve
Green salad
pinch of curry powder
½ tablespoon red wine vinegar
salt
freshly ground black pepper
1½ tablespoons extra-virgin olive oil
Half a fresh red chili , de seeded & thinly sliced
Telegraph cucumber , thinly sliced length wise
2 big handfuls of mixed green salad leaves, washed and dried
Method
To prepare the fish, remove the skin and bones. Place the flesh in a food processor with the coriander leaves and pulse in short 2-second bursts until the fish is evenly blended. Don’t overprocess or the fish will start to become warm and will lose its freshness.
Add the cornflour, beaten egg, fish sauce, cold water and curry paste to the food processor and blend until just combined.
Tip the mixture into a bowl and stir in the lime leaf and spring onions. Cover with plastic wrap and refrigerate for 15 minutes.
Using cold, moistened hands, take 2 tablespoons of the mixture, roll it into a small ball then flatten into a patty. Repeat with the remaining mixture to make a total of 6 patties.
Heat the oil in a non-stick frying pan and fry the fish cakes for about 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper and keep warm.
Last minute ,make the salad, put the curry powder and vinegar in a large mixing bowl and season lightly with salt and pepper. Stir in the oil, then add the salad leaves and toss gently.
Serve the warm fish cakes with lime wedges or sweet chilli sauce and accompany with the salad.
300 g firm white fish fillets (Gurnard, John Dory)
¼ cup coriander leaves
1 teaspoon cornflour
½ egg, beaten
1 tablespoon fish sauce
2 tablespoons very cold water
1 teaspoon red curry paste
1 kaffir lime leaf, de stemmed & very finely shredded then chopped
2 spring onions, very finely sliced
3 tablespoons vegetable oil
2 lime wedges or 2 tablespoons sweet
chilli sauce to serve
Green salad
pinch of curry powder
½ tablespoon red wine vinegar
salt
freshly ground black pepper
1½ tablespoons extra-virgin olive oil
Half a fresh red chili , de seeded & thinly sliced
Telegraph cucumber , thinly sliced length wise
2 big handfuls of mixed green salad leaves, washed and dried
Method
To prepare the fish, remove the skin and bones. Place the flesh in a food processor with the coriander leaves and pulse in short 2-second bursts until the fish is evenly blended. Don’t overprocess or the fish will start to become warm and will lose its freshness.
Add the cornflour, beaten egg, fish sauce, cold water and curry paste to the food processor and blend until just combined.
Tip the mixture into a bowl and stir in the lime leaf and spring onions. Cover with plastic wrap and refrigerate for 15 minutes.
Using cold, moistened hands, take 2 tablespoons of the mixture, roll it into a small ball then flatten into a patty. Repeat with the remaining mixture to make a total of 6 patties.
Heat the oil in a non-stick frying pan and fry the fish cakes for about 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper and keep warm.
Last minute ,make the salad, put the curry powder and vinegar in a large mixing bowl and season lightly with salt and pepper. Stir in the oil, then add the salad leaves and toss gently.
Serve the warm fish cakes with lime wedges or sweet chilli sauce and accompany with the salad.
