Thai Fishcakes With Sweet Chilli Sauce Recipes

THAI SALMON FISH CAKES

Steps:

• Place the chilli, garlic, lemongrass, fish sauce, brown sugar, salt, cumin, spring onions/scallions, garlic and ginger in a food processor. Pulse until fairly well combined.
• Add the salmon and pulse again for a few seconds. Finally add in the coriander/cilantro and kaffir limes leaves and pulse until everything is mostly combined. It's good to leave a little texture and colour, so don't over pulse.
• Using a spoon, scoop out the fish mix and form in little balls in your hand - about the size of a walnut. Put on a plate, and place in the fridge for a few minutes to firm up a little whilst you prepare the vegetable ribbons and chilli dip.
• For the chilli dip, mix the sugar and lime juice until the sugar dissolves. Add in the fish sauce and the chopped chillies. Put to one side.
• For the vegetable ribbons, use a vegetable peeler remove the outer skin of the carrots. Then use your peeler to peel strips from both the carrot and the cucumber. You'll need to stop before you get to the seeds in the centre of the cucumber though, or you'll end up with some seriously squidgy ribbons on your hands.
• When you're ready to cook the fish cakes, heat the oil in a large skillet/frying pan, over a medium-high heat. When hot, add in the fish cake balls and squash down a little with a spatula/fish slice. Cook for about a minute to a minute-and-a-half on each side, until golden brown.
• Serve the fish cakes with the vegetable ribbons and drizzle with a bit of the chilli dip.

THAI FISHCAKES WITH SWEET CHILLI SAUCE

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.

SWEET CHILI THAI SAUCE

Steps:

• Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING

Steps:

• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.