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Recipe by John Torode

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1. Video tutorial: Preparing squid

1. Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the 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 for 5 mins until smooth and elastic.
2. Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
3. 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 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

85 kcalories, protein 6g, carbohydrate 8g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.5 g

Latest comments and suggestions

• janet

  29 August 2009

  janet rated and commented on this recipe

  

  This is fabulously easy and as a frequent visitor to Thailand wonderfully authentic. it is worth remembering that the longer it is processed the more 'rubbery' the fish cake becomes. The sauce is well worth making, dont be tempted to use the bottled equivalent.

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Ingredients

• 100g skinless salmon fillet
• 100g skinless white fish fillet
• 175g prepared squid or cuttlefish
• 25g red chilli paste
• 4 lime leaves , shredded
• 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

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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 100g skinless salmon fillet
• 100g skinless white fish fillet
• 175g prepared squid or cuttlefish
• 25g red chilli paste
• 4 lime leaves , shredded
• 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

85 kcalories, protein 6g, carbohydrate 8g, fat 3 g, saturated fat 1g, fibre 0g, salt 0.5 g

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