Skewered beef with oyster sauce
A simple yet impressive nibble that gives a contemporary edge to party food
Thai fishcakes with sweet chilli sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 100g skinless salmonfillet
- 100g skinless white fishfillet
- 175g prepared squidor cuttlefish
- 25g red chilli paste
- 4 lime leavesshredded
- 50g green beanstrimmed and finely chopped
- 1 tbsp fish sauce
- 1 egg white
- 1 tbsp oyster sauce
- groundnut or vegetable oilfor deep frying
For the chilli sauce
- 5 tsp white rice vinegar
- 85g granulated sugar
- 3 fat red chillies
To serve
- ¼ cucumberdiced
- 25g roasted peanutschopped
Nutrition: per serving
- kcal85
- fat3g
- saturates1g
- carbs8g
- sugars8g
- fibre0g
- protein6g
- salt0.5glow
Method
step 1
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.
step 2
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.
step 3
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.
