Thai fishcakes wrapped in crisp noodles
By: From: Market Kitchen
On TV Tonight
- 20:00 - What to Eat Now: Summer - What To Eat Now: Summer, 2
- 20:30 - What to Eat Now: Summer - What To Eat Now: Summer, 6
- 21:00 - The Hairy Bikers: Mums Know Best - Picnics
Click on the arrows to view more photos
Submitted by: EllieJ56257
- Prep time:
- 30 min, plus 30 mins marinating
- Cook time:
- 30 min
- Makes about 10 cakes
Paul Rankin’s creamy salmon fishcakes are pressed with egg noodles and fried until crisp – perfect with an Asian-style salsa
For the fishcakes
- 200 g skinless salmon
- 1 egg
- 100 ml whipping cream
- 2 tbsp fish sauce
- 250 g fish fillets, or shellfish (such as haddock, brill, hake, prawns and scallops), cut into 1cm pieces
- 75 g red curry paste
- 6 Kaffir limes, leaves, (fresh or frozen not dried) very finely sliced
- 2 tbsp chopped coriander
- 60 g green beans, very finely sliced
- 1/2 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp freshly ground white pepper
- 1 egg white, lightly whisked
- 200 g Chinese egg noodles, cooked and drained
- vegetable oil, to deep fry
For the Asian salsa
- 3 plum tomatoes, peeled, seeds removed, cut into 1/2 cm dice
- 1 spring onion, finely diced
- 1 lime, zest and juice
- 1 large red chilli, seeds removed, very finely diced
- 1 tbsp chopped coriander
- 1 tsp caster sugar
- 1/2 tbsp fish sauce
- 50 ml light olive oil
For the lime mayonnaise
- 6 tbsp mayonnaise
- 1 lime, zest only
- 1 tbsp lime juice
- 1 tbsp water
How does this work?Close
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method1. For the fishcakes: cut the salmon into 2cm pieces, place on a plate, cover and transfer to the freezer for 10 minutes.
2. Remove the fish from the freezer and combine it with the egg in a food processer; blend until smooth. Add half of the whipping cream and blend for 5 seconds, then wipe down the edges with a spatula.
3. Add the remaining cream and the fish sauce; blend again for 5 seconds. Turn this paste into a bowl and add the rest of the fish, curry paste, lime leaves, coriander, green beans, sugar, salt and pepper. Mix thoroughly then, using your hands, divide into patties about 6cm in diameter.
4. Mix the egg white with the noodles in a bowl. Press each fishcake patty into the noodles to coat with a single layer.
5. For the Asian salsa: stir together all the ingredients in a bowl and allow to stand for 30 minutes
6. For the lime mayonnaise: tip the mayonnaise into a bowl, and stir in the zest, juice and water.
7. To cook the fishcakes: preheat the oven to 170C/gas 3 and heat the vegetable oil in a deep-fat fryer or wok to 175C/350F. Take care not to leave the oil unattended as this can be dangerous.
8. Fry the cakes in batches of about 4 until the noodles are lightly browned. Remove with a slotted spoon and place on kitchen paper to drain. Transfer the fried fishcakes to a baking tray and lightly cover with foil. Bake in the oven for 4 minutes.
9. Serve the hot fishcakes with the salsa and lime mayonnaise, garnished with a sprig of coriander per person and a few chives.