thai fish cakes with chilli dipping sauce

  • 800g firm white fish, chopped
  • 4 coriander roots
  • 1 tablespoon finely grated ginger
  • 4 kaffir lime leaves, thinly sliced
  • 2 tablespoons fish sauce
  • 2 tablespoons caster (superfine) sugar
  • 2 tablespoons red curry paste
  • 2 eggwhites
  • vegetable oil, for shallow frying
  • 1 tablespoon vegetable oil, extra
  • 4 long red chillies, thinly sliced
  • ½ cup (125ml) white vinegar
  • ½ cup (110g) white (granulated) sugar
  • micro (baby) shiso leaves, to serve
  1. Place the fish, coriander, ginger, lime leaves, fish sauce, sugar and curry paste in a food processor and process until finely chopped. Add the eggwhite and pulse to combine.
  2. Heat 2cm oil in a large non-stick frying pan over medium heat. In batches, cook ¼ cup fish mixture, flattening slightly, for 2–3 minutes each side or until golden. Heat the extra oil in a small saucepan over medium heat. Add the chilli and cook for 2 minutes. Add the vinegar and sugar and bring to the boil. Cook for 6–8 minutes or until syrupy. Serve the fish cakes with chilli sauce and shiso.  Serves 4

Photography: William Meppem

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