Thai salmon fish cakes with soy dressing

Method

Using a food processor, blend all the ingredients for the Thai red curry paste until smooth. Set aside while you make the rest of the dish.

Cut the salmon into small cubes and mix with 1 tsp Thai red curry paste and the egg. Stir in the rest of the ingredients and beat well. Shape into small patties.

Heat the oil in a wok and deep fry the fish cakes a few at a time for about 4-5 minutes, until they're crisp and golden. Remove from the oil and drain well on absorbent kitchen paper. Serves straight away with chilli sauce or the soy dressing

To make the dressing, whisk all the ingredients together, taste for seasoning and serve with the hot fishcakes.

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Ingredients

5 garlic cloves, chopped
3 fresh red chillies, seeds removed, chopped
2 lemon grass stalks, chopped
3 coriander roots
1 piece of fresh root ginger (2cm), or galangal
1 large shallot, or small onion
1 tsp kaffir lime peel
1 tbsp Salt
1 tbsp White peppercorns

For the fishcakes

500g salmon fillet, skin removed
1 tsp Thai red curry paste
1 egg
2 tbsp nam pla (Thai fish sauce)
1 tbsp caster sugar
2 tbsp cornflour
1 tsp fresh lime juice
2 kaffir lime leaves, shredded
1 tsp salt and pepper, or to taste
1 litre vegetable oil, for deep-frying
4 tbsp sweet Soy sauce

For the soy dressing

2 tbsp light Soy sauce
2 tbsp Sesame oil
1 tbsp vinegar
1 tbsp nam pla (Thai fish sauce)
1 tsp chopped coriander
1 green chilli, seeds removed, chopped

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