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Thai Fish Cakes with Dipping Sauce
Prep Time
10 Minutes
Cook Time
30 Minutes
Ingredients
18
Servings
4
Tasty Thai fish cakes with a sweet and spicy Thai dipping sauce.
Ingredients
250 gram fresh cod fillet (or other white fish)
1 egg
1 tablespoons Thai 7 Spice
1 tablespoons fish sauce
1 teaspoon caster sugar
1½ tablespoons cornflour
25 gram (1 ounce) green beans, chopped into discs
1 tablespoons oil
For the Dipping Sauce:
150 millilitre (¼ pint) water
150 millilitre (¼ pint) malt vinegar
50 gram (2 ounce) caster sugar
1 teaspoon Sea Salt
2 teaspoon Thai 7 Spice
4 spring onions, thinly sliced
50 gram (2 ounce) creamed coconut, grated
¼ teaspoon Mild Chilli Powder
Key Products
Instructions
- 1 Blend the fish, egg, Schwartz Thai 7 Spice Seasoning and the Schwartz Makrut Lime Leaves to an even paste in a food processor.
- 2 Put the paste into a bowl, add the fish sauce, sugar, cornflour and green beans, stir well and then shape into small cakes, around 5cm diameter and 1 cm thick.
- 3 Heat the oil in a wok or deep frying pan over a medium heat and fry the cakes in small batches for 5-6 minutes, turning occasionally until evenly cooked through.
- 4 To make the sweet dipping sauce, boil the water, vinegar, sugar and Salt for 10 minutes. Add the Schwartz Thai 7 Spice Seasoning, spring onions, Schwartz Mild Chilli Powder and the creamed coconut. Allow to cool.
- 5 Drain the cakes on kitchen paper. Set aside and keep warm.
- 6 Serve the fish cakes as a starter with the dipping sauce.
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