Spicy Thai Fish Cakes with Dipping Sauce and Coriander Mayo

Ingredients

• 425g Tuna in spring water
• Oil for frying
• Fresh Ginger grated
• Juice and zest of 1 Lime
• Fish Sauce
• Salt and Pepper
• Water Chestnuts 227g tin
• 1 Lemongrass stalk
• Chives
• Fresh Coriander
• Fresh Chilli (Seeded)
• Kaffir Lime Leaves
• 2 whole eggs (whisked)
• A drizzle of Coconut Cream
• Sugar
• 2 Tbsp Fish Sauce
• 1 Tbsp Rice Wine Vinegar
• Fresh Coriander (chopped)
• Kewpie Mayo

Method

1. Drain and flake tuna in large bowl. In food processor, place Water Chestnuts, Lemongrass, Chives, Coriander, Chilli and Kaffir leaves. Process until finely chopped. Add to tuna.Add grated Ginger, Lime Zest and juice, Fish Sauce, Salt and Pepper, whisked eggs and a drizzle of Coconut Cream. Mix well.
2. Roll mixture into large balls, flatten and fry until golden brown.
3. For Dipping Sauce, combine a large sprinkle of sugar, 2 Tbsp Fish Sauce, 1 Tbsp Rice Wine Vinegar, Lime juice and chopped Coriander.
4. For Coriander Mayo, add finely chopped Coriander to Kewpie Mayo. Mix.
5. Serve with steamed rice. (I personally like to use a pouch of Coconut, Chilli and Lemongrass rice)

Product used in recipe

• KEWPIE - KEWPIE MAYONNAISE 300G
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR
• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
• VALCOM - VALCOM WATER CHESTNUT SLICED
• VALCOM - VALCOM COCONUT CREAM