Spicy haddock and squid cakes with Thai dip
Unlimited access. Half the price.
Ingredients
2cm cube fresh ginger, peeled and grated
2 garlic cloves, roughly crushed
1 large bunch of fresh coriander, roots attached, roughly chopped
1-2 tbsp Thai green curry paste
250g fresh haddock fillet, skin and bone free, cut in cubes
250g squid, cleaned and roughly chopped
freshly squeezed juice of a lime
1 ½-2 tbsp fish sauce (Nam pla)
lime wedges to serve
sunflower oil for frying
For the dipping sauce:
3 tbsp Nam pla, fish sauce
3 tbsp freshly-squeezed lime or lemon juice
3 tbsp warm water
2 tbsp sugar or more to taste
1 clove of garlic, crushed
1 red or green chilliÂ
For the cucumber salad:
2 shallots, peeled and thinly sliced lengthways
1 red chilli, deseeded and sliced into rings
1 green chilli, deseeded and sliced into rings
4 tbsp sugar
6 tbsp water
6 tbsp malt vinegar
½ tsp salt
1 cucumber, quartered lengthways and thinly sliced
Method
Make the dipping sauce. Put the fish sauce, freshly-squeezed lime or lemon juice, sugar and 3 tablespoons of warm water into a jar, add the crushed garlic. Mix well and pour into 4 individual bowls. Cut the chillies crossways into very thin rounds and divide them between the bowls
Now make the cucumber salad. Put all the ingredients except the cucumber in a heavy-bottomed saucepan. Bring to the boil and simmer for 3–5 minutes. Set aside to cool. Once cold, pour the marinade over the slices of cucumber and set aside to marinate in the fridge for at least 30 minutes.
Put the ginger, garlic, coriander and curry paste into a food processor. Whizz until the mixture is very well processed. Stir and re-blend if necessary.
Next add the fresh haddock, squid, lime and fish sauce. Pulse - the mixture should not be completely smooth.
Heat oil in a deep fryer or about 5cm in a deep frying pan, cook a little piece to check the seasoning. Divide the mixture into patties roughly 4cm in diameter. The mixture will make 14-16.
Deep fry the fish cakes in batches of about six for 3-4 minutes until golden. Drain well on kitchen paper and keep warm while you cook the rest.
Serve with the dipping, a wedge of lime and the cucumber salad.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.