Marcello Tully's Thai Fish Cakes
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.
Weigh the mix into 80gm portions and then roll each portion into a ball.
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.
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.
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.
Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes. Serve with the Thai fish cakes.
- 700g whiting fillet
- 47ml fish sauce, 35g for the fish cakes, 12g for the dip
- 35g thai red curry paste
- 20g fresh coriander
- 130g egg
- 190g caster sugar, 15g for the fish cakes, 175g for the dip
- 7g salt
- 50g breadcrumbs
- 70g spring onions, finely sliced
- 90g green beans, finely chopped
- 3 red chillies, finely chopped, 2 for the fish cakes, 1 for the dip
- 10ml lime juice
- 4g lemongrass, chopped
- 20ml sunflower oil
- 85ml white wine vinegar, for the dip
- 5g garlic, for the dip
- 5g fresh ginger, finely chopped, for the dip
- 10g cornflour, for the dip
Total time required
- Preparation time:
- Cooking time:
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33.9p per 10g
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£6.67 per kg
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59.5p per 100g
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80p per 100g
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Recipe kindly provided by Great British Chefs
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