Created on 9/11/2023
Ingredients
- 1 lb roughly diced fish fillets e.g. snapper, cod, barramundi or salmon
- 7 oz peeled and deveined prawns
- 8 makrut lime leaves, destemmed, finely chopped (Use lime zest if you cant find)
- 1 tbsp Marion’s Kitchen Thai Red Curry Paste
- 1 egg white
- ½ tsp sugar
- 2 tsp fish sauce
- 2 tsp sea salt
- Vegetable oil for deep frying
- diced cucumber, to serve
- fresh herbs, to serve e.g. basil, mint or cilantro
Drizzle sauce:
- 3 tbsp fish sauce
- 3 tbsp sugar
- 2 tbsp white vinegar
- 2 tbsp lime juice
- 1 long red chilli, finely chopped
Instructions
Step One: To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve
Step Two: To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air
Step Three: Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel
Step Four: To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce