Ingredients

The following ingredients have 12 Servings
  • 100g skinless salmon fillet
  • 100g skinless white fish fillet
  • 175g prepared squid or cuttlefish
  • 25g red chilli paste
  • 4 lime leaves , shredded
  • 50g green beans , trimmed and finely chopped
  • 1 tbsp fish sauce
  • 1 egg white
  • 1 tbsp oyster sauce
  • groundnut or vegetable oil , for deep frying
  • 5 tsp white rice vinegar
  • 85g granulated sugar
  • 3 fat red chillies
  • ¼ cucumber , diced
  • 25g roasted peanuts , chopped

Instruction

  • Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
  • Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
  • For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then remove from the heat. Place in a food processor and blend until smooth. Strain, saving 1 tsp chilli, then stir in the saved chilli and leave to cool. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.