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Thai Fish Cakes with Dipping Sauce
Ingredients
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250 gram fresh cod fillet (or other white fish)
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1 egg
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1 tablespoons Thai 7 Spice
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1 tablespoons fish sauce
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1 teaspoon caster sugar
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1½ tablespoons cornflour
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25 gram (1 ounce) green beans, chopped into discs
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1 tablespoons oil
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For the Dipping Sauce:
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150 millilitre (¼ pint) water
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150 millilitre (¼ pint) malt vinegar
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50 gram (2 ounce) caster sugar
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1 teaspoon Sea Salt
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2 teaspoon Thai 7 Spice
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4 spring onions, thinly sliced
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50 gram (2 ounce) creamed coconut, grated
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¼ teaspoon Mild Chilli Powder
Key Products
Instructions
- 1 Blend the fish, egg, Schwartz Thai 7 Spice Seasoning and the Schwartz Kaffir 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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