These mini Thai fishcakes are the perfect get-ahead option for a party or get together as they can be made ahead, frozen and cooked when needed. Simply let them defrost overnight in the fridge before cooking. With sweet and sour flavours from the fish sauce and sugar these make a light and zingy little mouthful!
- 3 skinless fillets of salmon
- 3 skinless fillets of haddock
- 10 raw king prawns
- 25g red chili paste
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 2 handfuls of fresh coriander
- 5 handfuls of breadcrumbs
- Vegetable oil for deep frying
- 5 teaspoons white rice wine vinegar
- 85g granulated sugar
- 3 large red chillies
Blitz together all the fish, red chili paste, fish sauce, oyster sauce and coriander so it forms a thick paste.
Shape in thick discs that are no larger than 5cm wide and cover in bread crumbs.
Heat a few cm of oil into a wok until it begins to simmer. Blanch fishcakes for 2-3 minutes till golden brown and drain on kitchen paper.
For the sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 minutes and 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.
Serve the fishcakes with the sauce for dipping.
You can change the fish depending on your taste, blitzed prawns are also delicious in them. Just remember to make the fish up to the same weight as in the recipe.