Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
By Donal Skehan
From Saturday Kitchen
Ingredients
- Skinless white fish fillets (such as haddock or cod): 450 g (1 lb)
- Fish sauce (nam pla): 1 tbsp
- Large free-range egg: 1
- Fresh coriander : Handful (roughly chopped)
- Thai red curry paste: 1 tbsp
- Red chili (deseeded and finely chopped)
- Garlic cloves (finely chopped): 2
- Fresh ginger (thumb-sized, peeled and finely chopped)
- Lime (zest and juice)
- Green beans (thinly sliced): 75 g (2½ oz)
- Spring onions (roughly chopped): 3–4
- Sunflower oil: 4 tbsp
- Spring onions additional (to garnish)
- Sweet chili dipping sauce (to serve)
When substituting for fish sauce (nam pla), consider using one of the following alternatives:
- Soy Sauce: Adds a salty and savory flavour.
- Oyster Sauce: Rich and savoury, commonly used in Asian cuisine.
- Worcestershire Sauce: Adds depth and umami flavour.
- Regular Soy Sauce: Can be used as a milder substitute.
- Combination of Soy Sauce and Worcestershire Sauce: Adjust proportions to taste.
Method
Place the fish in a food processor and blend for 3 seconds or until smooth.
Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.
Carefully remove the blade from the food processor and stir through the green beans and spring onions.
With damp hands, form the mixture into 12 even-sized balls and flatten to make fish cakes.
Heat the oil, over medium-high heat in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side or until piping hot and cooked through. Remove with a fish slice and drain on a plate lined with kitchen paper.
Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.