
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
- In a bowl, mix together sauce ingredients until sugar has dissolved. Set aside.
- Using a food processor, place fish, Thai red curry paste, ginger, fish sauce, coriander roots, sugar and egg whites. Pulse until mixture is combined.
- 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.
- 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