Thai Style Fish Cakes And Dipping Sauce - cooking recipe

Ingredients

DIPPING SAUCE
1 lime
2 tablespoons Thai fish sauce
2 tablespoons sweet chili sauce
2 tablespoons light soy sauce
FISH CAKES
500 g haddock or 500 g white fish fillets
50 g desiccated coconut
3 spring onions
1 teaspoon lemongrass, in oil, chopped
1 cm ginger
3 tablespoons fresh coriander, chopped
1 large red chili
3 tablespoons plain flour
4 tablespoons oil

Preparation

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.