Thai fish cakes with a chilli, coriander and lime dipping sauce Recipe
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10mins
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6mins
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0mn
- Banana shallot(s) : 1 whole
- Garlic clove(s) : 2 whole
- Red chilli(s) : 1 whole
- Fresh coriander : 0.25 bunch
- Lime leave(s) : 6 whole
- Fish sauce : 25 ml
- Cod fillet(s) : 500 g
- Plain flour : 20 g
- For the sauce
- Rice wine vinegar : 100 ml
- Caster sugar : 100 g
- Soy sauce : 30 ml
- Red chilli(s) : 1 whole
- Fresh coriander : 0.25 bunch
- Lime(s) : 1 whole
- Groundnut oil : 25 ml
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ETAPE 1
Peel the shallot and garlic and de-seed the chillies. Remove the leaves from the coriander and the stalks from the lime leaves and shred finely. Blitz all of these ingredients with the cod in a food processor to a rough paste and then add the fish sauce.
Shape the mix into 12 round patties.
Cook them in a frying pan with ground nut oil until golden brown. Turn them once after about 3 minutes and cook again for a further 3 minutes.
Serve immediately with the dipping sauce. -
2. FOR THE DIPPING SAUCE
Finely chop the chillies and pick the leaves from the coriander. Squeeze the juice from the lime.
Heat the vinegar and sugar in a pan until the sugar has dissolved. Add the soy sauce and allow to cool. When cool add the chillies, lime juice and the coriander leaves.
«Use any white fish to make these fish cakes. If you cannot find lime leaves, use lemongrass or lime zest instead.»
