THAI FISH CAKE WITH SALAD

INGREDIENTS SALAD

20g spring onion

40g red radish

5 pc mint leaf

5 pc Thai basil

50ml Thai chilli sauce 150g white cabbage 75g carrots

120g haricot vert 150g romaine

50ml lime dressing

FISH CAKE

50ml Ayam Brand coconut milk ½ tbsp red curry paste

5 pcs kaffir lime leaf

500g dory fish

1 egg

½ tbsp Thai fish sauce

½ red chilli

5g galangal

3 stalks spring onion 5g coriander

METHOD

1. Slice all the salad ingredients.

2. In a whisking bowl, add all ingredients in and drizzle with Thai chilli sauce and lime juice. Set aside.

3. Combine kaffir lime leaf, red chilli and galangal into a blender.

4. In a separate blender, place in small pieces of dory and blend until they become a smooth paste.

5. Add the kaffir lime mixture and the fish paste into a big whisking bowl. Add sliced coriander, red curry paste, egg, Thai fish sauce and spring onion. Mix well.

6. Lay a tray with parchment paper and mould each fish cake into 70g each. Put in the fridge or till it sets.

7. Pan-fry the fish cakes till golden brown.

8. Serve with salad on the side.