Thai Fish Cakes

• 150 g raw Firm white fish fillet (5.3 oz raw)
• 4 g raw Red chili (0.1 oz raw)
• 10 g raw Shallot (0.4 oz raw)
• 3 g raw (1 clove) Garlic
• 5 g raw Lemongrass (0.2 oz raw)
• 0.5 g Dried chili flakes (¼ tsp)
• 6 g Fish sauce (1 tsp)
• 20 g raw (½ large egg white) Egg white
• 6 g Cornstarch (¾ tbsp)
• 25 g raw Green beans (0.9 oz raw)
• 6 g Vegetable oil (1¼ tsp)
• 60 g raw Cucumber (2.1 oz raw)
• 10 g Rice vinegar (⅔ tbsp)
• 4 g Sugar (1 tsp)

You'll need: Food processor, Bowl, Non-stick frying pan, Spatula, Knife, Cutting board, Small bowl.

Method

1. Make the relish

   Dice the cucumber small. Stir the vinegar and sugar until the sugar dissolves, then add the cucumber, a few thin slices of the shallot and a few slices of the chili.

   Make the relish first so it has time to turn tangy while you cook.

2. Blend the fish paste

   Cut the fish into chunks. Then scrub the board, knife and your hands with soap before you touch anything else. Finely chop the rest of the chili and shallot, the garlic and the tender inner part of the lemongrass. Blend everything with the chili flakes, fish sauce, egg white and cornstarch for about 1 minute, until it's a smooth, sticky paste.

   Blend until it's tacky and springy. That's what gives Thai fish cakes their bouncy bite.

3. Shape the cakes

   Slice the green beans into thin rounds and stir them into the paste. With wet hands, shape into 6 small flat cakes, about 5 cm (2 inches) across.

   Wet hands stop the paste sticking to your fingers.

4. Pan-fry

   Heat the oil in the pan over medium heat. Fry the cakes for 2½–3 minutes a side, until golden and puffed and 63°C (145°F) in the middle. They should feel firm and springy when pressed.

   Medium heat cooks them through before the outside darkens.

5. Serve

   Serve the fish cakes hot with the cucumber relish spooned over or on the side.

   They're best straight from the pan, while they're still puffy.

Swaps

• Cod → Raw peeled shrimpShrimp cakes are just as classic and even bouncier.
• Green beans → Thinly sliced scallionA milder, softer crunch.