Ingredients

The following ingredients have 4 Servings
  • 2 tsp lemongrass paste (or a lemongrass stalk)
  • 1 tsp galangal (grated)
  • 4 red chillies (most of the seeds removed)
  • 4 shallots (or one large onion)
  • 2 garlic cloves
  • 2 tbsp coriander leaves (chopped)
  • ½ tsp ground coriander
  • ½ tsp cumin
  • 1 tsp fish sauce
  • 200 g white fish
  • 1 lime (to serve)

Instruction

  • Add all the ingredients to the food processor except the fish.   Blend to a paste.  Taste and make any adjustments if necessary.
  • Roughly chop the fish and add it to the food processor.
  • Take the mixture out of the food processor, using a tablespoon.   Place spoonfuls on a plate and flatten slightly.   You'll get about 6 spoonfuls. Put in the fridge for half an hour.
  • Heat some oil in a frying pan and then fry the fish cakes for about 3-4 minutes on each side.    Serve with lime wedges and a sweet chilli sauce.