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Cegin S4C

Cegin S4C

Thai Fishcake

Ingredients

  • 200g white fish
  • 2 spring onions
  • 1 tablespoon coriander leaves
  • 1 tablespoon red curry paste
  • lime juice
  • 1 red chili

  • oil

     

  • Cucumber sauce
  • 5cm cucumber
  • 2 spring onions
  • 1 carrot
  • 1 chilli
  • 1 teaspoon ginger
  • 1 tablespoon peanuts
  • 1 tablespoon brown sugar
  • 4 tablespoons of vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon oil

Method

  1. Place the fish, coriander, juice, spring onions, chilli paste and a little salt in a food processor and grind to a mince texture, place in a bowl.
  2. Form into small cakes of about 1 tablespoon each pressing to form.
  3. Place on a tray with greaseproof paper about 8 of them then refrigerate for a while.
  4. To create the sauce place the cucumber spring onions, carrots, chilli ginger, on nuts in a food processor and grind in place. Place in a bowl. Next you must combine the sugar on vinegar to dissolve then add to the vegetables with the soy sauce on oil.
  5. Cook the fish cakes by heating oil in a frying pan and cook the cakes for about 1 minute on each side then drain on kitchen paper.
  6. Drizzle with the cucumber sauce and coriander leaves.

Originally featured on Prynhawn Da.

 

Recipe by Gareth Richards