Thai fishcakes
3
Points®
Total time: 15 min • Prep: 10 min • Cook: 5 min • Serves: 1 • Difficulty: Easy
An easy-to-make takeaway favourite served with a crunchy cucumber salad.
Ingredients
Haddock, raw
125 g, skinless
Thai red curry paste
10 g
Caster Sugar
¼ teaspoon(s)
Thai Fish Sauce
½ tablespoon(s)
Lime
½ zest(s) of 1
Green Beans
15 g, trimmed and thinly sliced into small rounds
Coriander, fresh
1 tablespoon(s), chopped
Vegetable Oil
½ tablespoon(s)
Thai Fish Sauce
2 teaspoon(s)
Lime Juice, Fresh
2 teaspoon(s)
Rice Wine Vinegar
1 teaspoon(s)
Caster Sugar
½ teaspoon(s)
Garlic
½ clove(s), grated
Chilli, green or red
½ individual, red - thinly sliced
Cucumber
115 g, trimmed and quartered lengthways
Red onion
¼ small, finely sliced
Radish
20 g, trimmed and grated
Coriander, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Lime Juice, Fresh
1 teaspoon(s)
Instructions
1
For the fishcakes, put the fish into a mini food processor and blitz to a coarse paste. Add the curry paste, sugar, fish sauce and lime zest and blitz until combined. Scrape into a bowl and mix in the green beans and coriander. Using damp hands, shape the mixture into 6 balls then press gently to flatten.
2
Heat the oil in a large nonstick frying pan over a medium heat and fry the fishcakes for 2 minutes on each side, or until golden and cooked through. Transfer to a plate lined with kitchen paper.
3
Meanwhile, make the dipping sauce. Whisk together the fish sauce, lime juice, rice vinegar and sugar until the sugar has dissolved. Stir in the garlic, then add the chilli and cucumber.
4
To make the salad, combine the cucumber, onion, radish and herbs. Drizzle over the lime juice and toss to combine.
5
Serve the fishcakes with the salad and dipping sauce.
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