Name: Thai fishcakes with sweet chilli sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 12
Cuisine: Thai
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

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Thai fishcakes with sweet chilli sauce

Thai fishcakes with sweet chilli sauce

John Torode

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Makes 12

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.5 out of 5.17 ratingsRate

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Get your wok hot and your tastebuds jumping with these classic Thai snacks

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Skewered beef with oyster sauce

A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

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

For the chilli sauce

5 tsp white rice vinegar
85g granulated sugar
3 fat red chillies

To serve

¼ cucumber

diced
25g roasted peanuts

chopped

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Nutrition: per serving

kcal85
fat3g
saturates1g
carbs8g
sugars8g
fibre0g
protein6g
salt0.5g

low

Method

step 1

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.
step 2

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.
step 3

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.

RECIPE TIPS

LIME LEAVES

Lime leaves are available from Asian supermarkets – find them in the freezer. If you can only get dried, soak them in water for 20 mins before using.

Recipe from Good Food magazine, December 2008

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A star rating of 4.5 out of 5.17 ratings

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