Thai fish cakes

Ingredients

• 750g firm white fish
• 2 ½ tbsp Thai red curry paste
• 1 tbsp ginger, minced
• 2 tbsp fish sauce
• 2 tbsp coriander roots, chopped
• 2 tbsp sugar
• 2 egg whites
• 3 tbsp vegetable oil
• 2 cups watercress
• 1 lime, quartered
• SAUCE:
• 3 bird’s eye chillies, sliced
• 2 tsp garlic, minced
• 100ml fish sauce
• 100ml lime juice
• 2 tbsp sugar

Method

1. In a bowl, mix together sauce ingredients until sugar has dissolved. Set aside.
2. Using a food processor, place fish, Thai red curry paste, ginger, fish sauce, coriander roots, sugar and egg whites. Pulse until mixture is combined.
3. Add oil to a large fry pan on medium heat. Measure 1/3 cup of the fish paste and place into the fry pan. Gently flatten the fish cake with a spatula and cook for approximately 3 minutes until golden, then flip.
4. Cook the second side for 2 minutes, then remove from pan. Serve hot fish cakes with dipping sauce, watercress and fresh lime.

Product used in recipe

• Squid Brand - Fish Sauce