Thai Fish Cakes November 13, 2017

• 250g boneless, skinless white fish fillets
• 1 egg
• finely grated zest of 1 lime
• 2 tbsp chopped coriander
• 1 tbsp Red Curry Base or storebought thai red curry paste
• 2 tsp fish sauce
• 1 tsp soft brown sugar
• a little neutral oil, to fry
• microgreens or small salad leaves, to garnish
• 1/2 recipe Vietnamese Dressing
• • ½ cup Thai sweet chilli sauce
  • ¼ cup rice vinegar
  • 2 tbsp fish sauce
  • finely grated zest of 1 lime or lemon, no pith
  • 2 tbsp lime or lemon juice
  • 2 double kaffir lime leaves, finely shredded (optional)

To make Dipping Sauce, place all the ingredients in a small bowl and stir to combine.

Combine fish, egg, lime zest, coriander, Red Curry Base or curry paste, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste. Do not overprocess – you want texture to the fish cakes.

Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side). They can be made a few hours in advance, chilled until needed and reheated in an 180°C oven for 5 minutes. Serve warm or at room temperature garnished with microgreens or small salad leaves and accompanied by Vietnamese Dressing.