Name: Fish cakes with herb salad
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g redfish fillets, skin and bones removed; 2 tablespoons red curry paste; 2 fresh kaffir lime leaves, torn into pieces; 2 green onions, sliced; 1 tablespoon fish sauce; ¼ cup (60ml) lime juice; 3 snake beans (30g), chopped finely; 2 tablespoons finely chopped fresh coriander; cooing-oil spray; 1 cup (80g) bean sprouts; 1 cup fresh basil leaves; 1 cup fresh coriander leaves, extra; 2 fresh long red chillies, cut into strips; Lemongrass and chilli dipping sauce; 10 cm stalk fresh lemon grass (20g), white part only, chopped finely; 1 fresh small red chilli, seeded, chopped finely; ⅓ cup (80ml) lime juice; ¼ cup (60ml) fish sauce; ¼ cup (60ml) peanut oil; 1 tablespoon coconut sugar; 1 small clove garlic, crushed

Fish cakes with herb salad

With a kick of chilli and fragrant lemongrass dipping sauce, these authentic fish cakes make a quick and tasty meal.

Ingredients

500 g redfish fillets, skin and bones removed

2 tablespoons red curry paste

2 fresh kaffir lime leaves, torn into pieces

2 green onions, sliced

1 tablespoon fish sauce

¼ cup (60ml) lime juice

3 snake beans (30g), chopped finely

2 tablespoons finely chopped fresh coriander

cooing-oil spray

1 cup (80g) bean sprouts

1 cup fresh basil leaves

1 cup fresh coriander leaves, extra

2 fresh long red chillies, cut into strips

Lemongrass and chilli dipping sauce

10 cm stalk fresh lemon grass (20g), white part only, chopped finely

1 fresh small red chilli, seeded, chopped finely

⅓ cup (80ml) lime juice

¼ cup (60ml) fish sauce

¼ cup (60ml) peanut oil

1 tablespoon coconut sugar

1 small clove garlic, crushed

Method

1.Make lemon grass and chilli  dipping sauce.

2.Cut fish into small pieces. Blend or process fish with curry paste, lime leaves, onion, fish sauce and 1 tablespoon juice until  a smooth paste. Transfer to a medium bowl; stir in beans and coriander. Season.

3.Shape ¼-cup measures of the fish mixture into patties; you need 12 fish cakes in total. Spray fish cakes with oil.

4.Cook cakes on a heated oiled grill plate (or char-grill pan or barbecue) over high heat  2 minutes each side or until cooked through.

5.Place sprouts, basil, extra coriander leaves, chilli and remaining juice in a medium bowl; toss to combine.

6.Serve fish cakes with salad and sauce.

Lemongrass and chilli dipping sauce

7.Place ingredients in a screw-top jar; shake well.

Women's Weekly Food

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Ingredients

Method

Lemongrass and chilli dipping sauce

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