Easy Thai Fish Cakes with Chile Lime Dipping Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients:
1 lb fresh hake
1 egg (I couldn’t halve this, so use 1 egg if you double the recipe too)
1 Tbs (15ml) Thai red curry paste
1 tsp (5ml) sugar
2 tsp (10 ml) Thai fish sauce
1 Tbs (15ml) chopped fresh coriander
3 spring onions (white part only) chopped
oil for frying
For the Sauce:
1 clove of garlic, crushed
1/2 small green chile, minced
1 Tbs soft brown sugar
2Tbs (30ml) Thai fish sauce
2 Tbs (30ml) rice vinegar
1 Tbs (15ml) lime juice
2 Tbs (30ml) water
Instructions:
How to make these:
Cut the fish into chunks and place in a food processor with the chopped onions, egg, coriander, red curry paste, sugar and fish sauce and blend until it comes together in a paste (not too smooth.)
Heat the oil in a non stick frying pan and roll balls out of the fish mixture to your desired size (wet hands make this easier). I think smaller is nicer here as they are quicker to fry and make the perfect dipping snack.
Fry on either side until golden and set aside to drain on kitchen paper.
Chilli-lime dipping sauce:
Place all the ingredients into a food processor and blend. As I was making half a batch and my food processor is too big, I very quickly bashed the garlic, chile, and sugar in my pestle and mortar, and then when this was all ground up I added the liquid ingredients
Serve in a bowl with the fishcakes.
From drizzleanddip.com