Fish cakes with a Thai twist
These tasty fish cakes can be formed ahead of time then simply stored in the fridge until ready to be cooked.
THAI GREEN CURRY FISH CAKES WITH COCONUT JASMINE RICE
Coconut Jasmine Rice
1 cup jasmine rice cup coconut milk cup water teaspoon salt
Thai Green Curry Fish Cakes
300g skinless, boneless, white fish fillets
11⁄ teaspoons Thai green curry paste (store-bought)
1 kaffir lime leaf, tough central stem removed and thinly sliced 1 teaspoon fish sauce 2 teaspoons sweet chilli sauce 1 egg
cup panko breadcrumbs 40g green beans, ends trimmed and very thinly sliced 110g green beans 150g mung bean sprouts 2 tablespoons roughly chopped coriander leaves and stalks
– chilli, finely sliced (optional)
2 teaspoons finely grated ginger 1 clove garlic, minced Juice of 1 lemon 2 teaspoons soy sauce 11⁄ tablespoons sweet chilli sauce 1 tablespoon sesame oil
teaspoon fish sauce To serve: 1 tablespoon coriander leaves
Combine all coconut rice ingredients in a pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking. Pat fish dry with paper towels and remove any remaining scales or bones. Finely dice fish until it resembles a fine mince. Place minced fish and all remaining Thai green curry fish cake ingredients in a bowl and mix to combine. Using a cup measure, scoop out mixture and shape into patty-shaped cakes.
Heat a drizzle of oil in a fry-pan on low-medium heat. Cook fish cakes for 2-3 minutes each side until golden and just cooked through. While patties are cooking, trim ends off remaining green beans then slice thinly on an angle.
Add beans to a bowl with mung bean sprouts and first measure of coriander, toss to combine.
In a small bowl, whisk all dressing ingredients until combined.
To serve, spoon cup cooked coconut jasmine rice onto each plate and top with two Thai green curry fish cakes and greens. Spoon over dressing and garnish with remaining coriander leaves.