Thai fish cakes

To do proper fish cakes you need good fresh white fish, in fact fresh everything for this dish, of any dish, make all the difference. As long as you have a food processor theses are easy to make .

You will need

500g/1lb2oz white fish

1tbsp Thai fish sauce

1tbsp Thai red curry paste

2 spring onions

1 egg

1 small  red chilli

The juice and zest1 lime

2tbsp plain flour

vegetable oil

1 bunch coriander

2tbsp honey

1tbsp Black rice vinegar

1 small red onion

2tbsp smooth chilli sauce

6 or 7 fresh mint leaves

Now any white fish will do but I think if you are to be completely authentic then you should use Pangasius or as we used to call it Vietnam fresh water catfishes. But if you cannot then Pollock cod or any white fish will do. 

First make the dipping sauce, Take the small red onion and dice it as fine as you can. Then to this add the honey, black rice vinegar, smooth chilli sauce and chopped mint leaves. Mix it all together and that is ready.

Take the white fish, fish sauce, red curry paste, egg, chilli and the juice and zest of the lime, put all the ingredients, into a food processor and blend together until smooth. Then take the bunch of coriander and just pulse that in to the mix along with the spring onions. 

Then shape that mix in to little fish cakes and then dust then in the flour and pop them in the fridge to let them set.

Take a heavy-based frying pan and heat a little oil in it then fry your fish cakes until golden brown on both sides , it take 2 or 3 minutes each side , then put them in the oven to fish cooking , about another 5 to 10 minutes all depending on the size and thickness of the fish cake.

Serve the fish cakes with the dipping sauce, and a herbsalad, perfect.