Name: Thai fishcakes with sweet chilli sauce
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 100g skinless salmon fillet -; 100g skinless white fish fillet -; 175g prepared squid or cuttlefish -; 25g red chilli paste -; 4 lime leaves , shredded -; 50g green beans , trimmed and finely chopped -; 1 tbsp fish sauce -; 1 egg white -; 1 tbsp oyster sauce -; groundnut or vegetable oil , for deep frying -; 5 tsp white rice vinegar -; 85g granulated sugar -; 3 fat red chillies -; ¼ cucumber , diced -; 25g roasted peanuts , chopped -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai fishcakes with sweet chilli sauce

1. 100g skinless salmon fillet -

2. 100g skinless white fish fillet -

3. 175g prepared squid or cuttlefish -

4. 25g red chilli paste -

5. 4 lime leaves , shredded -

6. 50g green beans , trimmed and finely chopped -

7. 1 tbsp fish sauce -

8. 1 egg white -

9. 1 tbsp oyster sauce -

10. groundnut or vegetable oil , for deep frying -

11. 5 tsp white rice vinegar -

12. 85g granulated sugar -

13. 3 fat red chillies -

14. ¼ cucumber , diced -

15. 25g roasted peanuts , chopped -

How to cook deliciously - Thai fishcakes with sweet chilli sauce

1. Stage

Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.

2. Stage

Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.

3. Stage

For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.