Thai Style Fish Cakes And Dipping Sauce Recipes

Steps:

• Zest and juice the lime.
• Peel and grate ginger.
• Chop spring onions.
• Deseed and chop red chili.
• DIPPING SAUCE:.
• Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
• This is the dipping sauce for fish cakes.
• FISH CAKES:.
• Whiz fish and coconut in a processor. Place this mixture into a bowl.
• Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
• With damp hands make 16 small cakes or 8 large cakes.
• Coat both sides in the flour.
• Heat the oil until very hot; fry on each side for 1 minute.
• Enjoy your fish cakes and sauce.

Steps:

• Process the fish in processor til smooth.
• Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis.
• Process til combined. Transfer to a bowl.
• Add spring onions and beans and mix together.
• Use wet hands to form 2 tablespoons of mix at a time into flattish patties.
• Heat oil in frying pan (skillet).
• Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving.
• DIPPING SAUCE:.
• In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis.
• Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.