Fishcakes with Chilli and Coriander Sauce
This delicious meal is perfect as a starter or a main course. You can use a prepared sweet chilli sauce instead of the chilli and coriander sauce if you are short on time. The meal serves four.
Ingredients
700g whiting, skinned, boned and diced
120g green beans, trimmed and chopped
1 handful basil leaves
2 tbsp fish sauce
2 tbsp red curry paste
Grated rind of 1 lemon
1 tsp brown sugar
Freshly ground black pepper
1 egg, lightly beaten
1 tbsp sunflower oil
Chilli and coriander sauce
120ml rice wine vinegar
40g brown sugar
1 red chilli
Salt
2 cloves garlic
1 handful fresh coriander
60ml water
1 tsp cornflour
A small piece of cucumber, 4-5cm, chopped
To cook
Put the whiting, beans, and basil in the food processor and whizz until just combined - you do not 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 eight fishcakes between 2cm and 3cm thick.
Heat the oil in a large frying pan and add in half the fishcakes. 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 fishcakes.
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.
Serving suggestions
Serve with watercress or baby spinach salad and noodles.
Enjoy!
