Makes 12, 20 minutes preparation, 10 minutes cooking
Skip the takeaway and make this traditional Thai starter at home instead to really impress your friends and family.
- 100g skinless salmon fillet
- 100g skinless white fish fillet
- 175g prepared squid
- 25g red chilli paste
- 4 lime leaves, shredded / zest of 1 lime
- 50g green beans, trimmed and finely chopped
- 1 tbsp fish sauce
- 1 egg white
- 1 tbsp oyster sauce
- groundnut or vegetable oil, for deep frying
For the chilli sauce
- 5 tsp white rice vinegar
- 85g granulated sugar
- 3 fat red chillies
- To serve
- ¼ cucumber, diced
- 25g roasted peanuts, chopped
- Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the red chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together with your hands for 5 minutes until smooth and elastic.
- Shape into small flat discs about 5cm across. Heat 1-2tbsp of oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden on both sides. Drain on kitchen paper to remove any excess oil. Once they are cooked they can be chilled for up to 1 day, then reheated in a hot oven for 5 mins when you are going to eat them.
- For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 minutes then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1tsp of the chopped chilli from the sieve, then stir in the saved chilli and leave to cool. The chilli sauce will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.