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THAI FISH CAKES WITH DIPPING SAUCE

East Meets West: Celebrity Charity Cookbook
by Barbara Jayson, Jenny de Montfort
 

INGREDIENTS

• 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/ 4½ oz string beans
• vegetable oil
 

DIRECTIONS

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