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Thai Fish Cakes 04

Thai Fish Cakes 04 comes together with Fish Sauce, Salt, and Very Finely Diced Carrots. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tsp
• 1/2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cut the fish into 2cm (3/4") cubes and blend in a food processor until it becomes a paste.

2. 2

   Then add the fish sauce, paste and salt and blend for about 30 seconds.

3. 3

   Transfer it to a bowl and mix the beans and coriander in thoroughly with a wooden spoon.

4. 4

   To cook, shallow fry them in a fry pan by heating the oil and frying them on both sides for about 2 minutes each, turning only once.

5. 5

   Drain them on kitchen paper.

6. 6

   Serve with cucumber dipping sauce.

7. 7

   Over a medium heat, in a small saucepan, bring to boil the water, vinegar, sugar and salt.

8. 8

   Remove from heat and cool.

9. 9

   Peel and slice the cucumber in half along its length then slice thinly.

10. 10

    Place in a bowl and add the shallot or onion, chilli, fish sauce, coriander stalks and carrots and mix.

11. 11

    Add the cooled vinegar mix.

12. 12

    Garnish with chopped peanuts and coriander leaves just prior to serving with the fish cakes.