THAI FISH CAKES WITH DIPPING SAUCE
East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort
500g/ 1 lb 2oz fish fillets
half red pepper; chopped
2 red chillies, chopped
2 tbsp coriander
3 spring onions, finely chopped
2 cloves garlic, chopped
1 stalk lemon grass, tender part only, chopped
1 tbsp fish sauce
125ml/ 4fl oz coconut milk
1 whole egg
125g/ 4 1/2oz string beans
vegetable oil
Cut the fish into small pieces Place the pepper; chillies, coriander spring onions, garlic, lemon grass and fish sauce into a food processor bowl and blend to a paste.
Add the fish pieces to the paste and blend well. Mix to a smooth paste with added coconut milk and egg.
Place the mixture in a bowl Slice the beans finely into 3mm and stir into fish paste. Chill in a refrigerator overnight or for at least 2 hours.
Heat oil in the frying pan Shape chilled paste into small patties with the help of a spoon. Fry in the oil until crisp and brown, turning once. Drain on the kitchen paper. Serve with Thai Dipping Sauce.
THAI DIPPING SAUCE
300ml/ half a pint light soy sauce
2 tbsp sesame oil
1 tbsp honey
4 spring onions, diced
2 cloves garlic, finely chopped
2 chillies, finely shredded
2 tsp grated fresh ginger
Mix all the ingredients together
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