Thai Fishcakes with Sesame and Lime Dipping Sauce

 

 

 

 

 

Ready in: 12 minutes

Serves 4

4 fish steaks or fillets skinned and chopped into chunks. Good with Good Taste Food fish fillets: Barramundi, Cod, Haddock, John Dory, Marlin or Mahi Mahi
1 stem lemon grass, roughly chopped
1 fat clove garlic, peeled
Half inch (1cm) piece of fresh root ginger, peeled and roughly chopped
3 tablespoons fresh coriander leaves
2 kaffir lime leaves, roughly chopped (optional)
Zest and juice of 1 lime
1 medium red chilli, deseeded
half small red pepper chopped
3ox (75g) dried coconut powder
2 tblspoons lightly seasoned plain flour
2-3 tablespoons flavourless oil (groundnut or similar)
Salt and freshly milled black pepper

For the Sauce:
1 teaspoon sesame seeds
1 tablespoon sesame oil
1 tablespoon lime juice
1 dessertspoon Thai fish sauce
1 tblspoon Japanese soy sauce
1 medium red chilli, deseeded and finely chopped

Fishcakes:
1. Put the lemongrass, garlic, ginger, coriander leaves, kaffir lime leaves, lime zest, chilli and red pepper into a food processor and blend everything finely
2. Add the cubes of fish and process until blended in
3. Pour in the coconut powder and turn on very briefly
4. Tip the mixture into a bowl, add seasoning and then shape into 24 thin, flattish round shapes, 2 inches in diameter
5. Refrigerate until needed

For the Sauce:
6. Toast the sesame seeds in a frying pan for 1-2minutes
7. Remove from the frying pan and stir in the rest of the ingredients

Cooking:
8. Coat the fishcakes in seasoned flour
9. Heat the oil in a pan
10. When hot, fry the fishcakes for 30seconds each side
11. Keep warm and then serve with dipping sauce once ready

 
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