Ingredients
- Fish Cakes:
- 800gm Gurnard fillets (Harbour Fish)
- 1 Egg (Agreeable Nature)
- 3 Tbsp cornflour
- 3 Tbsp Fish Sauce
- 3 Tbsp Sweet Chilli Sauce
- Spring Onion (Janefield Spring Onions)
- Coriander Stalks (Janefield Spring Onions)
- Beans
- 10gm Red Curry Paste
- 1 Kaffir Lime Leaf
- Thai Dipping Sauce
- 3 Tbsp Sweet Chilli Sauce
- 3 Tbsp Fish Sauce
- 3 Tbsp Water
- 1 Lime juice and zest
- Coriander
- ½ Tbsp Sugar
- Thai Salad
- Lettuce (Janefield Hydroponics)
- Mint (Janefield Hydroponics)
- Coriander (Janefield Hydroponics)
- Radish (Janefield Hydroponics)
- Daikon Radish (Caithness Farm)
- Carrot (Caithness Farm)
- Mung Bean Sprouts (Jia He Asian)
- Crispy Shallots
- Crushed Peanuts
Vendors
Tags
Fish-seafood
Thai Fish Cakes
Method
- Fish Cakes: Cut fish fillets into 2cm long fillets, check for any bones
- Place fish into a food processor and chop until a smoothish paste
- Do not over process
- Cut spring onions, coriander stalks, beans
- Remove vein from kaffir lime leaf and thinly slice
- Add all ingredients to fish and gently mix
- Shape fish cakes and let set in the fridge for 30 minutes
- Pan fry until golden
- Serve with Thai Dipping Sauce (see recipe below) Thai Dipping Sauce Mix all ingredients together
- Thai Salad Mix together
Comments
Recipe from Andrea Reid-Wilson.
