Ingredients - green arrow is Thai curry paste
Defrosted yellow tail 450g - toss into blender
Blitz for 30 seconds. You can flake the fish with a fork if you don't have a blender
Add 4 Tbls corn flour like Maizena
Add 1 chopped chilli, 3 tsps of store bought red Thai curry paste, I bought I big batch and keep a small jar in my kitchen fridge and the big tub in my garage fridge, leaves of coriander (keep stems for dipping sauce) enough to fill a third of a cup, oh and 1 lightly beaten egg. You can't see it, it slipped through the fish. Blitz for 30 seconds open lid scrape down sides and blitz again. Also can be done with a fork.
Empty fish into bowl add 2 spring onions finely chopped and 100g green beans finely sliced. If you don't have green beans use celery.
Place a bowl of water (on my right) for your prep. Dip hands into water then scoop a Tbls spoon for fish mix into your hands and shape in ovals. They can be any size you like.
I made 21 fish cakes in this batch. Place a Tbls of coconut oil in a non-stick pan and heat. I love frying with this oil. It has a high burn temperature.
Fry in batches until brown
Place on Paper towels to absorb excess oil
Dipping sauce - 1/4 cup fish sauce, 1/4 water (fish sauce is very salty replace with soy sauce
Add 2 leaves broken off the spring onion, coriander stalks, extra small handful coriander, 1 chilli
Add 1 Tbls soy sauce to fish sauce
Add 2 heaped tsp of honey
Add chopped veg and mix. I added a squeeze of lemon and 2 Tbls of white wine vinegar too. Taste taste taste.
Slice a beautiful mango found af thd bottom of my fridge bought before lock down. I was amazed it still looked and tasted good
Sprinkle sesame seeds in dipping sauce
Make a mango and spinach salad to make this meal go further. Dip and enjoy
