Thai Fishcakes With Sweet Chilli Sauce And Cucumber Relish Recipes

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.

THAI FISH CAKES WITH CUCUMBER RELISH

Steps:

• 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
• 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
• 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
• 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
• 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

THAI FISHCAKES WITH CUCUMBER SALAD

Steps:

• Remove any bones from the fish and cut into small pieces.
• Place the capsicum, chillis, garlic, lemon rind and fish sauce in a food processor and blend to a paste.
• Add the fish pieces and blend well. Add coconut milk and egg.
• Place mixture in a bowl.
• Cut beans into small pieces and stir into the fish paste.
• Chill in refrigerator overnight or for at least two hours.
• Heat oil in a frying pan.
• Use a spoon to shape the fishcakes as the mixture is a bit sticky, and shallow-fry until crisp and brown, turning once.
• Drain on a paper towel.
• Cucumber Salad:.
• Peel cucumber, slice in half lengthways and remove seeds with a spoon.
• Slice thinly.
• Dissolve sugar in vinegar and toss cucumber well in the mixture.
• Sprinkle over finely chopped chillis, crushed peanuts, shallots and coriander leaves.
• Marinate for one hour.
• Sprinkle with fish sauce before serving.