These delicious fishcakes are a real crowd-pleaser with their firm spongy texture that melts in the mouth. They are so easy to prepare using mackerel or any firm white fish and ready-made Thai red curry paste, plus there’s hidden veg with sliced green beans. The sweet and sour dipping sauce has fresh cucumber and shallot for extra tang.
500g (1 lb) skin-on mackerel fillet (you can also use any other firm white fish e.g. swordfish, barramundi or snapper)
2 tsp sea salt
2 tbsp Thai red curry paste
¼ cup finely sliced snake beans (alternatively use green beans)
4 kaffir lime leaves, destemmed, finely chopped
vegetable oil, for frying
¼ cup white sugar
1/3 cup white vinegar
1 tsp fish sauce
¼ cup diced cucumber
1/2 small red shallot or eschallot, sliced
1 tbsp finely chopped coriander (cilantro)
1 tbsp roasted, chopped peanuts
For the dipping sauce, heat the sugar, vinegar and fish sauce in a saucepan for about 3 minutes or until the sugar has dissolved. Leave to cool. Place cucumber and shallot in a small bowl and set aside.
Meanwhile, use a spoon to scrape the fish off the skin and transfer to a large bowl. Using your hands (you may want to wear disposable gloves), mix the fish with salt. Add the curry paste and egg and knead with your hands. Mix through snake beans and kaffir lime leaves and set aside.
Heat enough vegetable oil in a saucepan or wok to deep-fry. When the oil is hot, pinch off tablespoons of the fish mixture and carefully drop into oil. Cook in batches for 2-3 minutes or until golden. Drain on paper towel. Serve with the dipping sauce.