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Thai fishcakes served with Thai cucumber salad
Fruit and vegetables
½ red
pepper
, chopped
2 tbsp
coriander
3
spring onions
, finely chopped
2 cloves
garlic
, chopped
1 stalk
lemongrass
, tender part only, chopped
125g/4½oz
green beans
2
cucumbers
peeled, halved lengthways and de-seeded
2
shallots
, finely diced
2 tbsp chopped
coriander
leaves
Tins, packets and jars
125ml/4fl oz
coconut milk
Cooking ingredients
1 tbsp
fish sauce
vegetable oil
35g/1¼oz
caster sugar
50ml/2fl oz
rice vinegar
40g/1½oz roasted
peanuts
, chopped
½ tbsp nam pla (
fish sauce
)
Dairy, eggs and chilled
1 whole
egg
Meat, fish and poultry
500g/1lb 2oz fish fillets (whiting,
pollock
, coley, etc)
Other
2 red chillies, chopped
2 hot chillies, finely diced
Back to recipe
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