We have discovered the perfect recipe to go with our Thai Chili Jam or our Thai Dressing Sauce! and guess what? it's BLOODY easy!!!
- Serves: 4
- Gluten Free
Fish Cakes Ingredients:
- 1 x red chilli (roughly chopped)
- 1 x lemongrass (stalk outer leaves removed and inner white stalk chopped roughly)
- 1 x tbsp gluten-free fish sauce
- 1 x tsp brown sugar
- ½ x tsp flaked sea salt
- ½ x tsp cumin powder
- 3 x spring onions
- 1 x tbsp minced garlic
- 1 x tbsp minced ginger
- 1kg mixed fish fillets (bones and skin removed)
- ½ x packed cup coriander (roots as well)
- 2 x kaffir lime leaves (stems removed)
- 5 x Thai basil leaves or normal basil
- 3 x tbsp vegetable oil
- ½ x tsp ground black pepper
Salad Ingredients:
- 1 x cucumber (made into spirals using a spiral maker or ribbons)
- 1 x shallot (minced)
- 2 x spring onions (finely sliced on an angle)
- 1 x red chilli (de-seeded & sliced thinly)
- Handful green beans
Salad Dressing Ingredients:
- 2 x tbsp gluten-free fish sauce
- ½ x lime (juiced)
- 2 x tsp garlic (minced)
- 2 x tsp sugar
Serving Ingredients:
- Thai Chilli Jam or Thai Dressing Sauce
- Toasted peanuts (roughly chopped)
- Thai basil (garnish)
- 2 x Limes (cut in half)
Instructions Fish Cakes:
Pop the chilli, garlic, lemongrass, fish sauce, Thai basil, brown sugar, black pepper, salt, cumin, spring onions, garlic, and ginger in a food processor. Pulse until well combined.
Add the fish and pulse again for a few seconds. Finally add in the coriander and kaffir limes leaves and pulse until everything is mostly combined. By doing it this way it will give them a nice texture.
Scoop out the fish mix and form in little balls in your hand. Put on a plate, and place in the fridge for 10 minutes to firm up a little whilst you prepare the salad.
When you’re ready to cook the fish cakes, heat the oil in a large frying pan, over a medium-high heat. When hot, add in the fish cake balls and squash down a little with a spatula. Cook for about a minute to a on each side, until golden brown.
Instructions Salad & Salad Dressing:
Put a pan of salted water on a high heat. Once boiling add the green beans and cook for 2 minutes and then add to an ice bath to stop them from cooking anymore.
Get a large bowl and add cucumber, shallot, green onion, and chilli.
Combine dressing ingredients together in a small bowl, stirring to dissolve sugar.
Pour dressing over salad and toss well.
Toss the green beans in some of the dressing on there own.
Serve:
Get a good-sized serving dish.
Now, add the cucumber salad mix and then green beans around and a few peanuts.
Pop, the fish cakes next to the salad and garnish with peanuts and Thai basil.
Get a dipping bowl and pop in the Thai Chilli Jam or Thai Dressing.
Now Enjoy!