THAI FISHCAKES WITH SWEET CHILLI SAUCE

Thai fishcakes with sweet chilli sauce image

Get your wok hot and your tastebuds jumping with these classic Thai snacks

Provided by John Torode

Categories Starter

Time 30m

Yield Makes 12

Number Of Ingredients 15

Ingredients

100g skinless salmon fillet
100g skinless white fish fillet
175g prepared squid or cuttlefish
25g red chilli paste
4 lime leaves , shredded
50g green beans , trimmed and finely chopped
1 tbsp fish sauce
1 egg white
1 tbsp oyster sauce
groundnut or vegetable oil , for deep frying
5 tsp white rice vinegar
85g granulated sugar
3 fat red chillies
¼ cucumber , diced
25g roasted peanuts , chopped

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.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium