JOHN TORODE

John Torode shares three recipes from his new book Syd­ney to Seoul

Easy Cook - - CONTENTS -

Thai fish­cakes

This is one of the eas­i­est Thai snacks, but it’s also one of the most mis­un­der­stood. The tex­ture of the fish­cakes should be slightly rub­bery, with a tex­tured outer coat­ing. They should con­tain a good amount of spice and lots of lime leaves. I have done my ut­most to be as au­then­tic as I can with this recipe.

FOR THE FISH­CAKES

100g skin­less salmon fil­let 100g skin­less cod fil­let 150g pre­pared squid 30g shop-bought red curry paste 8 lime leaves, very finely shred­ded 100g pack green beans, chopped 1 tbsp fish sauce 1 large egg white 1 tbsp oys­ter sauce 200ml veg­etable oil, for deep-fry­ing

TO SERVE

hand­ful of fresh co­rian­der sprigs sweet chilli sauce 2 fresh red chill­ies, de­seeded

and finely diced ½ cu­cum­ber, de­seeded and diced 15g roasted peanuts, chopped

1 Blend the salmon, cod and squid in a food pro­ces­sor un­til smooth. Add the red curry paste and pulse un­til well mixed. Put all the other in­gre­di­ents, ex­cept the veg­etable oil, in a bowl. Mix in the fish mix­ture, then knead every­thing to­gether for 5 mins un­til smooth and elas­tic. To achieve a tex­ture sim­i­lar to the fish­cakes from Thai street stalls, you should lit­er­ally throw the paste into the bowl sev­eral times to make the mix­ture more elas­tic.

2 Heat the veg­etable oil in a wok or deep fry­ing pan to 180C or un­til the oil bub­bles up around the han­dle of a wooden spoon. Drop heaped tea­spoon­fuls of the mix­ture into the hot oil and deep-fry the fish­cakes in batches over a medium heat un­til golden, about 4 mins. Drain on kitchen pa­per.

3 Serve the fish­cakes with a scat­ter­ing of fresh co­rian­der and a bowl of the sweet chilli sauce mixed with the chilli and cu­cum­ber and the chopped peanuts on top.

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