500g (1 lb) roughly diced fish fillets e.g. snapper, cod, barramundi or salmon
200g (7 oz) peeled and deveined prawns
8 makrut lime leaves, destemmed, finely chopped
1 egg white
½ tsp sugar
2 tsp fish sauce
2 tsp sea salt
vegetable oil for deep frying
diced cucumber, to serve
fresh herbs, to serve e.g. basil, mint or coriander leaves
3 tbsp fish sauce
3 tbsp sugar
2 tbsp white vinegar
2 tbsp lime juice
1 long red chilli, finely chopped
To make the drizzle sauce, combine the ingredients in a bowl. Set aside until ready to serve.
To make the prawn & fishcakes, pulse the fish in a food processor until it forms a paste. Transfer to a large bowl. Use a knife to finely mince the prawns. Add the minced prawn to the fish. Then add the Thai red curry paste, egg white, sugar, fish sauce and salt. Use your hands to mix and ‘knead’ the mixture for about 2 minutes. Pick up the mixture and ‘slap’ it against the bowl to remove excess air.
Heat enough vegetable oil in a saucepan for deep frying. When the oil is hot, use your hands to scoop up roughly heaped tablespoons of the fish mixture and carefully drop into the oil. Repeat with another 5-6 scoops of fish mixture (don’t overcrowd the pan). Cook, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towel.
To serve, pile the fishcakes onto a serving platter. Scatter over the cucumber and herbs and drizzle with the sauce.