Thai Fish Cakes with Trident Sweet Chilli Sauce

Serves

6 as an entrée or 4 as a main

Ingredients

• 400g sea perch

• 150g peeled and de-veined prawns

• 2 tablespoons cornflour

• 1 egg

• 50g packet Trident Red Curry Paste

• 1 teaspoon white pepper

• 2 tablespoons Trident Stir-Fry Fish Sauce

• 6 spring onions, finely chopped

• 150g runner beans, finely chopped

• Olive oil, for frying

• Trident Sweet Chilli Sauce, to serve

Instructions:

• Blend together the fish, prawns, cornflour, egg, Trident Red Curry Paste, white pepper and Trident Stir-Fry Fish Sauce using the pulse setting in a food processor or Magimix. Place mixture in a bowl and add the spring onions and runner beans.

• With wet hands roll into fish cakes, fairly flat, about 8cm in shape.

• Fry in a wok, in enough oil to nearly cover the cakes, until golden.

• Drain on kitchen paper and then serve with Trident Sweet Chilli Sauce.

Tips

• If you are worried about peanut allergies use rice bran oil. To make sure the oil is hot, test it with a bit of bread, it should turn golden immediately. It is healthier as the very hot oil just cooks the fish and drains off quickly.

• Do not crowd the wok - cook about 6 cakes at a time so that you do not lower the temperature of the oil too much.