Fish Cakes with Thai Style Salad Recipes

Ingredients :

400g white fish fillets (e.g. snapper or perch), trimmed and cubed

2 tbsp ready made red curry paste

2 kaffir lime leaves, finely shredded

2 tbsp coconut cream

1 egg white

140g green beans, blanched

2 spring onions, finely chopped, green part only

100g snow peas, blanched and sliced

1/2 red capsicum, sliced

1 Lebanese cucumber, seeded, sliced

2 spring onions, extra, sliced diagonally

15g fresh coriander leaves

80ml rice or white wine vinegar

1 tbsp sugar

1 tsp dried red chili flakes

60ml coconut cream, extra

1 small fresh red chili, seeded, julienned

1. Preheat the oven to moderately hot 400F/Gas 6.
2. Place the fish pieces, curry paste, kaffir lime leaves, coconut cream and egg white in a food processor, and process until combined.
3. Transfer to a bowl.
4. Cut 40g of the green beans into thin rounds and fold through the fish mixture with the finely chopped spring onion.
5. Divide the mixture into 12 equal portions with wetted hands.
6. Lightly grease a mini muffin tray.
7. Flatten the fish mixture into patties to fit the tin and bake for 6-8 minutes.
8. Meanwhile, slice the remaining green beans lengthways and place in a bowl with the snow peas, capsicum, cucumber, extra spring onion and coriander.
9. Place the vinegar and sugar in a saucepan, and stir over medium heat for 1 minute, or until the sugar has dissolved.
10. Remove from the heat, stir in the chili flakes and leave to cool.
11. Divide the salad and fish cakes among four serving plates and drizzle with the dressing.
12. Top each fish cake with a little coconut cream and garnish with the julienned chili.

Ready to eat in 30 minutes

Serves 4 - 6

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