THAI FISH CAKES

SERVES 4

INGREDIENTS

500g white fish (whiting, coley, ling) finely chopped
500g salmon fillet finely chopped
1 tbsp Nam Pla fish sauce
1 tbsp Thai red curry paste
1/2 bunch of chopped coriander
10 spring onions finely chopped
1 stick of lemon grass
Zest and juice of 2 limes
1 tbsp piri piri sprinkles
Salt & black pepper
Oil for frying

Dipping Sauce

2 tbsp honey
1tbsp vinegar
1 small red onion finely diced
2 tbsp tomato ketchup
1 tbsp chopped mint and coriander

INSTRUCTIONS:

Mix all the above ingredients together thoroughly apart fro the oil.
Lightly season and fry a test piece, adjust seasoning if required.
Cover, label and place in the fridge to set up for minimum of 4 hours.
Remove from fridge after four hours and shape.
Layer up on trays using cling film to separate and then place back into the fridge labelled and covered until needed.

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Baked Whiting with French Mustard Sauce

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THAI FISH CAKES

SERVES 4

INGREDIENTS

INSTRUCTIONS:

SOME MORE TASTY RECIPES

Salmon & Whiting Fish Balls

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Baked Whiting with French Mustard Sauce

THAI FISH CAKES

SERVES 4

INGREDIENTS

INSTRUCTIONS:

Share this recipe

SOME MORE TASTY RECIPES

Cookie and Privacy Settings