Thai Fish Cakes with Cucumber Dipping Sauce - sponsored by Singha Beer
If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.
To complement the flavours of these fish cakes, try them with a cold glass of Singha beer.
Serves 2 as a main course or 4 as a starter
|1 lb (450 g) any white fish (cod, haddock, hake, etc.), weighed after boning and skinning, then cut into chunks|
|2 level tablespoons fresh coriander leaves|
|1 tablespoon fresh lime juice|
|2 spring onions, very finely sliced into rounds (including the green parts)|
|2 heaped tablespoons Thai Red Curry Paste (see recipe below)|
|1 green chilli, de-seeded|
|2 tablespoons groundnut oil for frying|
|For the cucumber dipping sauce:|
|2 inches (5 cm) unpeeled cucumber|
|2 shallots or salad onions|
|1 small carrot|
|1 small green chilli, de-seeded|
|1 level teaspoon grated fresh ginger|
|1 level tablespoon roasted peanuts|
|1 level tablespoon soft brown sugar|
|4 fl oz (110 ml) rice vinegar or wine vinegar|
|1 tablespoon light soy sauce|
|1 tablespoon groundnut oil|
|sprigs of fresh coriander|
|Need help with conversions?|
This recipe is taken from Delia Smith’s Summer Collection
Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture – don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl.
Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all.
When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up.
Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till 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.
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.
Garnish with sprigs of coriander and serve with the cucumber dipping sauce.
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This dark, pungent curry paste makes a delightful alternative to dry, ground spices. I have included it in the recipes for Angel-hair Pasta with Thai Spiced Prawns and Thai Fish Cakes with Cucumber Dipping Sauce
If you have some Thai Red Curry Paste to hand, this makes a very speedy supper dish. Serve with Spiced Pilau Rice with Nuts.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
This is a low-fat variation of Thai Grilled Beef Salad with Grapes. In Thailand they serve it with pomelo, which is very similar to grapefruit.
You won't believe how utterly simple and easy this is, and yet it tastes exotic and wonderful and, what's more, it can all be prepared well in advance and the fish added about 10 minutes before you want to eat it.
The ingredients list for these noble little Thai-inspired fishcakes looks very long but the good thing is they can be made and cooked with incredible speed. Serve them as a first or main course, or as canapés with drinks.
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed.
In Thailand, they use pomelo in salads, which is very similar to grapefruit. I have used pink grapefruit here, but when they're not available, you could ring the changes and use a thinly sliced, medium-sized mango.
Using ready-cooked chicken speeds up this already easy dish, making it a real winner for weekday supper. Coconut milk can be heavy in calories, so dieters may like to know that you can now buy half-fat coconut milk instead.
This, thankfully, is a Thai recipe that doesn't require all the speciality ingredients that are sometimes so elusive. The list of ingredients seems rather long, but it is made in moments and has a lovely fragrant flavour.
These lovely, easy-to-make pork satays are a brilliant addition to any party or buffet - or will be a good light meal at lunchtime.
This is a fantastic way to use up some of your leftover turkey after Christmas Day...spicy and creamy, it has all the flavours of Thailand in one warming dish.
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