Thai Fish Cakes Recipe

Ingredients : Serves 4

For the fish cakes:
750 g/1.75 lb cod or haddock fillet, skinned and flaked
1 egg
30 ml/2 tbsp Thai fish sauce
175 g/6 oz cooked, peeled shrimp
45 ml/3 tbsp chopped fresh coriander (cilantro)
20 ml/4 tsp Thai red curry paste
Salt and freshly ground black pepper
30 ml/2 tbsp plain (all-purpose) flour

Oil, for shallow-frying
For the dipping sauce:
30 ml/2 tbsp Thai fish sauce

15 ml/1 tbsp dark soy sauce

10 ml/2 tsp sesame oil
15 ml/1 tbsp lime or lemon juice

5 ml/1 tsp soft brown sugar

A pinch of chili powder

Mixed green salad, to serve

Method :

To make the fish cakes, put the fish, egg and fish sauce in a food processor or blender and process until well mixed but still fairly coarse. Transfer to a bowl. Process the shrimps until chopped and add to the bowl with the coriander and curry paste. Season with salt and pepper. Shape into walnut-sized balls and roll in the flour. Shallow-fry for a few minutes until golden on all sides.

To make the dipping sauce, mix together all the ingredients. Serve with the fish cakes and a mixed green salad.