Thai Fishcakes With Sweet Chilli Sauce Recipes

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THAI FISHCAKES WITH SWEET CHILLI SAUCE



Thai fishcakes with sweet chilli sauce image

Get your wok hot and your tastebuds jumping with these classic Thai snacks

Provided by John Torode

Categories     Starter

Time 30m

Yield Makes 12

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts : Calories 85 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Protein 6 grams protein, Sodium 0.5 milligram of sodium

THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING



Thai curry fish cakes with sweet chilli dressing image

Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack

Provided by Sara Buenfeld

Categories     Fish Course, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 20

400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve
400g pack frozen pollock fillets, thawed, dried and roughly chopped
1 egg
1 tbsp red Thai curry paste
2 tsp fish sauce
1 tbsp cornflour
zest and juice 1 lime
50g green beans , trimmed and finely sliced
2 tbsp sunflower oil , for frying
3 tbsp sweet chilli dipping sauce
leafy salad , to serve

Steps:

  • Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
  • Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
  • While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
  • Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
  • Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
  • While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

SWEET CHILI THAI SAUCE



Sweet Chili Thai Sauce image

A savory sauce to use as a dip with shrimp or spring rolls, in stir-fries and noodle dishes, even on whole wheat pizza crust instead of typical pizza sauce with feta, sun-dried tomatoes, chicken, and vegetables.

Provided by Tania Hobson

Categories     Appetizers and Snacks     Spicy

Time 20m

Yield 24

Number Of Ingredients 8

1 cup water
1 cup rice vinegar
1 cup sugar
2 teaspoons fresh ginger root, minced
1 teaspoon garlic, minced
2 teaspoons hot chile pepper, minced
2 teaspoons ketchup
2 teaspoons cornstarch

Steps:

  • Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.

Nutrition Facts : Calories 33.9 calories, Carbohydrate 8.7 g, Sodium 5 mg, Sugar 8.4 g

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