These Coriander fishcakes with a thai salad, might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian taster!
- 450 g skinless white fish fillets (such as haddock or cod)
- 1 tblsp fish sauce (nampla)
- 1 large egg
- a good handful of fresh coriander (roughly chopped)
- 1 tblsp red curry paste
- 1 red chilli (de-seeded and finely chopped)
- 2 garlic cloves (peeled and finely chopped)
- 1 thumb-sized piece of fresh root ginger (peeled and finely chopped)
- finely grated zest and juice of 1 lime
- 75 g finely sliced green beans
- 3-4 spring onions (roughly chopped)
- 4 tblsp vegetable oil
- 2-3 spring onions, to garnish
- sweet chilli dipping sauce, to serve
MethodThese might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian taster!
Serve as a starter with sweet chilli sauce or with a side salad for a light main course.
- Place the fish in a food processor and blitz for 3 seconds or so until smooth.
- Add the fish sauce, egg, coriander, curry paste, chilli, garlic, ginger and grated lime zest and juice and blitz again until everything is combined.
- Remove the blade from the food processor and stir through the green beans and spring onions.
- With damp hands, form the mixture into 12 balls and flatten to make fish cakes.
- Heat the oil in a large frying pan and fry the fishcakes in two batches for about 2 minutes on each side. Remove with a fish slice and drain on a plate lined with kitchen paper.
- Garnish with spring onions and serve straight away with some sweet chilli dipping sauce.
This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.