Thai Fish Cakes with Dipping Sauce

Thai Fish Cakes with Dipping Sauce
Schwartz packaging

Makrut Lime Leaves

Product Information

£2.00/unit, 1.5g
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Out of Stock

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

  • 6 Makrut Lime Leaves

  • 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

COOKING 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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