Thai-style fishcakes recipe
 Thai food often has loads of ingredients, but this is a stripped-down version of Thai fish cakes. Use whatever white fish is fresh. 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting)sea salt1 tbsp olive oil, for drizzling4 tbsp vegetable oil or olive oil, for fryingflour, for dredging 300g/10½ oz fish (such as salmon, haddock, cod, gurnard or whiting) sea salt 1 tbsp olive oil, for drizzling 4 tbsp vegetable oil or olive oil, for frying flour, for dredging 3-4 lime leaves1 large red chilli4cm/1½ in piece fresh root ginger2 garlic cloves2 stalks lemongrass200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes)2 tsp fish sauce, or to tastesmall handful fresh coriander, root included1 lime, juice only, or to taste 3-4 lime leaves 1 large red chilli 4cm/1½ in piece fresh root ginger 2 garlic cloves 2 stalks lemongrass 200g/7oz potatoes, cooked, mashed and cooled (about two medium potatoes) 2 tsp fish sauce, or to taste small handful fresh coriander, root included 1 lime, juice only, or to taste fresh lime wedgesready-made sweet chilli sauce, for dipping fresh lime wedges ready-made sweet chilli sauce, for dipping Method Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool.While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.Slice the chilli in half and remove the seeds. Finely chop.Peel the ginger and finely chop.Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.Break up the cooled fish and add it to the bowl. Mix the ingredients together well.Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide.Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned.Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. Place the fish in a roasting tray and season with sea salt and drizzle with olive oil. Roast for 7-8 minutes, then remove from the oven and cool. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves. Slice the chilli in half and remove the seeds. Finely chop. Slice the chilli in half and remove the seeds. Finely chop. Peel the ginger and finely chop. Peel the ginger and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Break up the cooled fish and add it to the bowl. Mix the ingredients together well. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Dredge the fishcakes in the flour to coat, shaking off the excess. Fry the fishcakes in the hot oil for 3-4 minutes on each side until lightly browned. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping. Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.