Ingredients
- 700g of whiting fillet
- 35g of fish sauce
- 35g of Thai red curry paste
- 20g of fresh coriander, chopped
- 70g of spring onions, finely sliced
- 90g of green beans, finely chopped
- 2 red chillies, finely chopped
- 5g of lemongrass, chopped
- 15g of caster sugar
- 80ml of water
- 10ml of lime juice
- 1 pinch of salt
- 130g of egg
- 50g of breadcrumbs
- 20ml of sunflower oil, for frying
Sweet chilli dip
- 1 red chilli, finely chopped
- 1 pinch of cornflour
- 25ml of water
- 85ml of white wine vinegar
- 175g of caster sugar
- 12g of fish sauce
- 1/2 garlic clove
- 1 tsp fresh ginger, finely chopped
- 1 pinch of salt
Method
1 Place the whiting fillets in a food blender and blitz into a smooth paste. Add all the remaining ingredients except for the sunflower oil and mix well
2 Weigh the mix into 80g portions and then roll each portion into a ball
3 Place each ball on a board and flatten gently with the palm of your hand, so each ball is turned into a burger-shaped patty
4 Heat the sunflower oil in a heavy based frying pan and fry the fishcakes for 5 minutes on each side. Transfer the cakes to a preheated oven set to 165°C/gas mark 3 and cook for a further 5 minutes
5 For the dip, mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil
6 Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes