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Thai fish cakes with sweet dipping sauce
Fruit and vegetables
1 thumb-sized piece
galangal
, chopped finely
1 stick
lemongrass
(the soft bit only), finely sliced
1
coriander
root and leaves, chopped
50g/1¾oz snake beans, sliced thinly (alternatively use
French beans
)
½
lime
, juice only
½
lime
, juice only
100g/3½oz
cucumber
, skinned, cored and diced
50g/1¾oz
carrot
, finely diced
1
shallot
, finely diced
2 birds’-eye chillies, seeds removed (if liked), sliced thinly
Tins, packets and jars
1 dessertspoon Thai red
curry paste
plain flour
, for dusting
Cooking ingredients
1 tbsp Thai
fish sauce
3 tbsp groundnut
oil
, for shallow frying
2 tbsp
rice wine
vinegar
2 tbsp clear
honey
1 tbsp Thai
fish sauce
Dairy, eggs and chilled
1 free-range
egg
Meat, fish and poultry
500g/1lb 2oz skinned and pin-boned
halibut
fillet, chopped
Other
1 lime leaf, finely sliced
1 tsp grated
palm sugar
Back to recipe
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