Prep 20 mins
Cook 5 mins
Found this on Delia Smith's wesbite. Certainly worth sharing!
- 1 lb any white fish fillet, weighed after boning and skinning, then cut into chunks (cod, haddock, hake, etc.)
- 2 tablespoons fresh coriander leaves
- 1 tablespoon fresh lime juice
- 2 spring onions, very finely sliced into rounds (including the green parts)
- 2 tablespoons Thai red curry paste (click here for recipe)
- 1 green chili, de-seeded
- 2 tablespoons peanut oil (for frying)
For the cucumber dipping sauce
- 2 inches unpeeled cucumbers
- 2 shallots or 2 green onions
- 1 small carrot
- 1 small green chili, de-seeded
- 1 teaspoon grated fresh ginger
- 1 tablespoon roasted peanuts
- 1 tablespoon soft brown sugar
- 4 fluid ounces rice vinegar or 4 fluid ounces wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon peanut oil
- 1 sprig fresh coriander
- 1. Blend Fish, coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt until you have a fine mince, dont make a paste.
- 2. Take the mixture and roll out little balls about 4cm in diameter. Cling film and put in the fridge to firm up.
- 3. Blend cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts until very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.
- 4. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper.
- 5. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.