Thai Fish Cakes and Chilli dipping sauce

We get fish delivered once a week. Some weeks it is fish we know, others it is a new type. This week was one I was not familiar with so we decided to try something new.
The fish cakes needed a bit more fish sauce for salt. The dipping sauce was great!

Thai Fish Cakes

• 250g/8oz boneless, skinless white fish fillets

• 1 egg

• finely grated zest of 1 lime

• 2 tbsp chopped coriander/cilantro leaves

• 1 tbsp Red Curry Base or store bought thai red curry paste

• 2 tsp fish sauce

• 1 tsp soft brown sugar

• a little neutral oil, to fry

• microgreens or small salad leaves, to garnish

• 1/2 recipe Vietnamese Dressing (see below)

Vietnamese Dressing

• ½ cup Thai sweet chilli sauce

• ¼ cup rice vinegar

• 2 tbsp fish sauce

• finely grated zest of 1 lime or lemon, no pith

• 2 tbsp lime or lemon juice

• 2 double kaffir lime leaves, finely shredded (optional)

To make Dipping Sauce, place all the ingredients in a small bowl and stir to combine.

Combine fish, egg, lime zest, coriander/cilantro, Red Curry Base or curry paste, fish sauce and sugar in a food processor and pulse 4 or 5 times to a coarse paste. Do not overprocess – you want texture to the fish cakes.

Heat a little oil in a heavy-based frypan and, working in batches, shallow-fry tablespoons of the mixture over a medium heat until springy to the touch and cooked through (about 2 minutes each side). They can be made a few hours in advance, chilled until needed and reheated in an 180°C/350°F oven for 5 minutes. Serve warm or at room temperature garnished with microgreens or small salad leaves and accompanied by Vietnamese Dressing (see below)

Place all ingredients in a small jar and shake to combine.