Thai fish cakes with sweet chilli dip

Ingredients

Fish & Shellfish

  • 700g of whiting fillet

Store Cupboard

  • 35g of fish sauce
  • 35g of thai red curry paste
  • 15g of caster sugar
  • 1 pinch of salt
  • 50g of breadcrumbs
  • 1 pinch of cornflour
  • 175g of caster sugar
  • 12g of fish sauce
  • 1 pinch of salt

Spices & Dried Herbs

  • 20g of fresh coriander, chopped

Fruit & Vegetables

  • 70g of spring onions, finely sliced
  • 90g of green beans, finely chopped
  • 2 red chillies, finely chopped
  • 10ml of lime juice
  • 1 red chilli, finely chopped
  • 1/2 garlic clove

Salad & Fresh Herbs

  • 5g of lemongrass, chopped
  • 1 tsp fresh ginger, finely chopped

Beverages

  • 80ml of water
  • 25ml of water

Dairy

  • 130g of egg

Oils & Vinegars

  • 20ml of sunflower oil, for frying
  • 85ml of white wine vinegar