INGREDIENTS:
Fish fillet: 100 gm
Sesame oil: Half Tsp
Garlic cloves: Two
Grated root ginger: One Tsp
Red chilli: One
Soya Sauce: One Tsp
Lemon grass: 10 gm
Salt and pepper: Two gm each
Fish sauce: Five ml
Lime juice: Two Tsp
Sunflower oil for cooking: 10 ml
For Thai cucumber salad:
INGREDIENTS:
Rice or white wine vinegar: One Tsp
Sugar: Half Tsp
Cucumber: 200 gm
Shallots: Four
Chilli flakes: Quarter Tsp
Cilantro: One Tsp
Fish sauce: Half Tsp
Salt and pepper: Two gm each
Preparation: In a suitable bowl, whish toether the vinegar, saly, sugar, fish sauce and pepper. Cut the cucumber into fine slices and finely shred shallots. Place these in a bowl with chilli flakes and cilantro. Pur over the vinegar and sugar mixture. Toss it well. Marinate before 30 minutes before serving.
METHOD:
Put all the ingredients except the oil for cooking in a food processor blender until all the items bind together well and smooth.
Take out the paste like dough and divide into small cakes. Each cake should be at least two cm. thick.
Heat oil in a suitable pan. Place the fish cakes in the pan and allow each side to cook for at least three minutes each. Serve immediately. Tastes best when it is piping hot. Garnish with flat leaf cilantro and Thai cucumber salad
