- 100g skinless salmon fillet
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish.…
- 100g skinless white fish fillet
- 175g prepared squid or cuttlefish
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 25g red chilli paste
- 4 lime leaves, shredded
Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…
- 50g green beans, trimmed and finely chopped
- 1 tbsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- 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
- ¼ cucumber, diced
- 25g roasted peanuts, chopped
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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.
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.
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.
Lime leaves are available from Asian supermarkets – find them in the freezer. If you can only get dried, soak them in water for 20 mins before using.