Zingy and delicious, serve these fish cakes with a tumbling of basmati rice or noodles tossed with sesame oilÂ
Courtesy www.bordbia.ie
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Ingredients
700g whiting, skinned, boned and diced
120g green beans, trimmed and chopped
Handful of basil leaves
2tbsp fish sauce
2tbsp red curry paste
Grated rind of 1 lemon
1tsp brown sugar
Freshly ground black pepper
1 egg lightly beaten
1tbsp sunflower oil
For the Chilli and Coriander Sauce:
120ml rice wine vinegar
40g brown sugar
1 red chilli
Pinch of salt
2 cloves garlic
Handful fresh coriander
60ml water
1tsp cornflour
5cm piece of cucumber, chopped
To serve:
Watercress or baby spinach salad
Instructions
Put the whiting, beans and basil in the food processor and whizz until just combined – you don’t want it too smooth. Remove to a bowl and add the fish sauce, curry paste, lemon rind, sugar and black pepper. Mix well then add in the beaten egg. Shape into 8 fish cakes 2-3 cm thick.
Heat the oil in a large frying pan and add in half the fish cakes. Fry gently until golden and cooked through. This will take about 10 minutes. Cover with tin foil and keep warm while you cook the remaining fish cakes.
Meanwhile make up the sauce by putting the rice wine vinegar, sugar, chilli, salt and garlic in a saucepan. Chop up the coriander stalks and add them to the saucepan. Keep the leaves to use later.
Heat gently until the sugar melts. Combine the water and cornflour and stir it into the mixture. Gently simmer until the sauce thickens. Set aside to cool then add in the cucumber and the chopped coriander leaves.
Serve with fish cakes and watercress or baby spinach salad and noodles.
