Serves 4:
Ingredients
- 300g gurnard, coley or ling
- sea salt
- 1 tbsp olive oil for drizzling
- 4 tbsp vegetable oil or olive oil, for frying
- flour for dredging
For the Thai flavouring ingredients
- 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
To serve
- fresh lime wedges
- ready-made sweet chilli sauce, for dipping
Method
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Preheat the oven to 200C/400F/Gas 6. Skin the fish and remove any bones.
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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.
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While the fish is roasting, prepare the flavouring ingredients. Finely chop the lime leaves.
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Slice the chilli in half and remove the seeds. Finely chop.
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Peel the ginger and finely chop.
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Lightly crush the garlic cloves with the flat side of a knife blade, then peel and finely chop.
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Bruise the lemongrass stalks with a heavy knife. Trim off the root end and discard the tough outer leaves. Finely chop.
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Chop the lime leaves, chilli, ginger and lemongrass on a chopping board until all ingredients are very finely chopped.
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Place the finely chopped ingredients in a large mixing bowl. Add the mashed potato and a dash of fish sauce.
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Break up the cooled fish and add it to the bowl. Mix the ingredients together well.
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Finely chop the coriander and add to the bowl with a squeeze of lime juice. Mix thoroughly.
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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.
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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.
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Serve the fishcakes with a squeeze of fresh lime and some sweet chilli sauce for dipping.
