Thai Fishcakes

Ingredients

• 500g redfish or gurnard
• 500g ling or lemonfish
• 1 red pepper
• 2 chillies
• 2 lemongrass stalks, white part only, finely chopped
• 1 large knob of ginger, peeled and chopped
• 3 cloves of garlic
• 1 bunch coriander
• 1 Tbsp soy sauce
• 2 egg whites
• splash of fish sauce
• ¼ cup coconut cream
• 250g finely chopped round beans
• sweet chilli sauce

Method

Whiz chillies, lemongrass, ginger and garlic to a paste, add red pepper, soy and coriander. Set aside.

Whiz fish with a dash of salt, add seasoning mix, then egg whites. Add fish sauce and coconut milk. Place in a mixing bowl and beat in the chopped beans.

Fry teaspoonfuls in a little oil until golden on both sides, keep warm in a low oven Serve with sweet chilli sauce or cucumber sauce.

Cucumber Sauce:

Julienne ½ a deseeded cucumber and add to a equal mixture of soy sauce, malt vinegar and brown sugar, add fresh chilli and fresh coriander to taste.