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