Asian Fish Cakes With Sweet Chile Dipping Sauce Recipes

THAI FISHCAKES WITH SWEET CHILLI SAUCE

Steps:

• Put the salmon, white fish and squid into a food processor, then whizz until smooth. Add the chilli paste and pulse until well mixed. Place all the other ingredients, except the oil, into a large bowl. Add the fish mixture, then knead together for 5 mins until smooth and elastic.
• Shape into small flat discs about 5cm across. Heat a few cms oil in a wok until it shimmers, then fry the fishcakes in batches for 2-3 mins until golden. Drain on kitchen paper. Can be chilled for up to 1 day, then reheated in a hot oven for 5 mins.
• For the chilli sauce, place the vinegar, sugar, 2 tbsp water and the whole chillies in a small saucepan, then bring to the boil. Simmer for 15 mins, then 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. Will keep in the fridge for up to 1 week. Serve fishcakes with the chilli sauce, cucumber and peanuts.

THAI SHRIMP CAKES WITH SWEET CHILI SAUCE RECIPE

Steps:

• Add shrimp garlic, salt, cilantro, white pepper, and baking powder to bowl of food processor. Pulse until smooth paste is formed, scraping down sides of bowl as necessary. Run processor continuously until mixture becomes smooth and sticky, about 15 seconds. Transfer shrimp mixture to a large bowl and refrigerate it for at least 10 minutes.
• Place bread crumbs in a shallow pie plate. Heat oil in a Dutch oven or wok to 325°F as registered on an instant read or deep-frying thermometer.
• Roughly divide the shrimp mixture in the bowl into four equal portions. Divide each portion again into four portions to form 16 equal piles.
• Form each portion of shrimp mixture into a patty about 3 1/2 inches in diameter. Roll each patty in the bread crumbs and gently lower it into the hot oil. The shrimp cakes puff up quite considerably in the oil, so make sure you don't overcrowd your frying vessel.
• Flip the shrimp cakes over a few times while they're frying. Once they're golden brown, fish them out onto a paper towel-lined plate.
• Serve the shrimp cakes immediately with Thai sweet chili sauce. This Recipe Appears In My Thai: Thai Shrimp Cakes with Sweet Chili Sauce

ASIAN FISH CAKES WITH SWEET CHILE DIPPING SAUCE

Steps:

• Make the Dipping Sauce: In a small bowl, combine all of the ingredients and stir to mix well. Taste and adjust the seasoning. Cover and refrigerate until ready to serve.
• Make the Fish Cakes: Put the fish in a food processor and pulse just until uniformly minced, about 10 times. Be careful not to overprocess or the fish will turn into a paste. Transfer to a large bowl and add the eggs, the 1/2 cup bread crumbs, the cilantro, green onions, ginger, lime zest, garlic, fish sauce, salt, and pepper. Using your hands or a rubber spatula, gently fold and toss the ingredients together until well combined.
• In a nonstick frying pan, heat a splash of oil over medium-high heat. Pinch off a small piece of the fish mixture and fry until cooked through, about 1 minute. Taste and adjust the seasoning of the remaining fish mixture if needed.
• Place the 1 cup bread crumbs in a shallow dish. Shape the fish mixture into cakes about 2 inches in diameter and 1 inch thick. Coat each cake thoroughly with the bread crumbs, shaking off the excess.
• Line a rimmed baking sheet with paper towels. Pour oil to a depth of 1/2 inch into the frying pan and heat until hot and shimmering but not smoking. Working in batches as needed to avoid crowding, add the cakes, placing them about 1 inch apart, and fry, turning once, until golden brown and crispy, 2-3 minutes per side. Transfer to the paper towels to drain and season with salt while still warm.
• Transfer the cakes to a platter or individual plates and serve. Pass the dipping sauce at the table.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.

THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING

Steps:

• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
• Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
• Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
• While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.

THAI STYLE FISH CAKES AND DIPPING SAUCE

Steps:

• Zest and juice the lime.
• Peel and grate ginger.
• Chop spring onions.
• Deseed and chop red chili.
• DIPPING SAUCE:.
• Mix juice of lime, thai fish sauce, sweet chili sauce, and soy sauce.
• This is the dipping sauce for fish cakes.
• FISH CAKES:.
• Whiz fish and coconut in a processor. Place this mixture into a bowl.
• Mix the lime zest, chopped onion, lemongrass, ginger, coriander, chili, salt and pepper into the fish mixture.
• With damp hands make 16 small cakes or 8 large cakes.
• Coat both sides in the flour.
• Heat the oil until very hot; fry on each side for 1 minute.
• Enjoy your fish cakes and sauce.